Pre navigation

Holiday Roasted Butternut Squash

A serving dish with steaming, delicious roasted butternut squash.

Serving Size

Serves 6, 3/4 cup per serving

Ingredients

  • 2 pounds butternut squash
  • ¼ cup walnuts
  • 2 Tablespoons canola oil
  • 1 teaspoon dried sage
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 Tablespoon butter or canola oil
  • ¼ cup dried cranberries
  • 1 ½ Tablespoons maple syrup

Materials

  • Sharp knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Large mixing bowl
  • Baking sheet
  • Small skillet
  • Spoon
  • Peeler

Nutritional Information

Instructions

1. Preheat oven to 375°F.
2. 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 both ends into ¾-inch, even-sized cubes.
3. Coarsely chop walnuts. Set aside.
4. In a large bowl, add squash. Toss with oil, sage, salt and ground black pepper.
5. Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.
6. 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.
7. Gently toss cooked squash with cranberry mixture.

Chef's Notes

  • To make flavors pop even more, stir in 1 Tablespoon cider vinegar along with the cranberry mixture.
  • 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 thinly slice. 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 for the cranberries.

Holiday Roasted Butternut Squash

A serving dish with steaming, delicious roasted butternut squash.

Serving Size

Serves 6, 3/4 cup per serving

Ingredients

  • 2 pounds butternut squash
  • ¼ cup walnuts
  • 2 Tablespoons canola oil
  • 1 teaspoon dried sage
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 Tablespoon butter or canola oil
  • ¼ cup dried cranberries
  • 1 ½ Tablespoons maple syrup

Materials

  • Sharp knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Large mixing bowl
  • Baking sheet
  • Small skillet
  • Spoon
  • Peeler

Nutritional Information

Instructions

1. Preheat oven to 375°F.
2. 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 both ends into ¾-inch, even-sized cubes.
3. Coarsely chop walnuts. Set aside.
4. In a large bowl, add squash. Toss with oil, sage, salt and ground black pepper.
5. Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.
6. 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.
7. Gently toss cooked squash with cranberry mixture.

Chef's Notes

  • To make flavors pop even more, stir in 1 Tablespoon cider vinegar along with the cranberry mixture.
  • 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 thinly slice. 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 for the cranberries.
1824 Lincoln Street Denver, CO 80203

303-892-8480