- 2 pounds Butternut Squash
- ¼ cup Walnuts
- 2 Tablespoons Canola Oil
- 1 teaspoon Sage Dried
- ¼ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- 1 Tablespoon Canola Oil Or butter
- ¼ cup Cranberries Dried
- 1½ Tablespoons Maple Syrup
- Baking Sheet
- Large Bowl
- Small Skillet
- Preheat oven to 375°F.
- Rinse and peel squash. Cut off ends and discard. Cut squash at the neck, creating a narrow end and a round end. Cut round end in half and scoop out seeds with a spoon. Cut squash into ¾-inch, even-size cubes.
- In a large bowl, add squash. Toss with oil, sage, salt, and ground black pepper.
- Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.
- While squash is roasting, coarsely chop walnuts. Set aside.
- In a small skillet over medium heat, melt butter or heat oil. Add walnuts and cook until fragrant, about 2 minutes. Remove from heat. Stir in cranberries and maple syrup.
- Gently toss cooked squash with cranberry mixture.
- To bring out flavors even more, stir in 1 Tablespoon cider vinegar along with the
- You can use fresh sage instead of dried. Leave out dried sage in step 4. Roll 4 fresh sage leaves into a log shape and slice thinly. Cook fresh sage in butter or oil along with the walnuts in step 6.
- Use pecans or hazelnuts in place of walnuts. Try using raisins or dried cherries in place of cranberries. Also, you can use any winter squash for this recipe.
Keyword Butternut Squash, Cranberries, Dried Cranberries, Maple Syrup, Roasted Squash, Sage, Vegetarian, Walnuts