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Holiday Roasted Butternut Squash

This festive and colorful side dish is a great compliment to any holiday meal.
Roasted Butternut Squash

Recipe Source: CookingMatters.org


  • 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


  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.
Serving Size: 3/4 cup, 1/6 of recipe
Total Fat10 g
Saturated Fat1.5 g
Cholesterol5 mg
Sodium105 mg
Total Carbohydrate23 g
Dietary Fiber5 g
Total Sugars11 g
Added Sugars includedn/a
Protein2 g
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