Dried Cranberries and Squash
Elevate your side dish game with this vibrant and flavorful recipe for Dried Cranberries and Squash. Roasted butternut squash, caramelized to perfection with a hint of brown sugar and cinnamon, pairs beautifully with the tart sweetness of plump dried cranberries. A touch of olive oil ensures every bite is rich and satisfying, while optional garnishes of crunchy walnuts and fresh parsley add a delightful contrast in texture and color. This easy, oven-roasted dish is a celebration of fall flavors, ready in just 45 minutes and perfect for holiday feasts, cozy dinners, or meal prepping. With its balance of sweet, savory, and tangy elements, this recipe is as nourishing as it is delicious—ideal for showcasing seasonal ingredients with minimal effort.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1 cup dried cranberries
- 2 tablespoons brown sugar
- 0.5 teaspoons cinnamon
- 0.25 teaspoons salt
- 0.25 teaspoons pepper
- 0.25 cup walnuts (optional, for garnish)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, cut it in half, and scoop out the seeds. Dice the squash into 1-inch cubes.
In a large mixing bowl, toss the squash cubes with olive oil, brown sugar, cinnamon, salt, and pepper until evenly coated.
Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
Roast the squash in the preheated oven for 25-30 minutes, stirring halfway through roasting, until tender and slightly caramelized.
While the squash roasts, place the dried cranberries in a small bowl and cover them with warm water. Let them soak for about 10 minutes to plump up, then drain well.
Once the squash is done, transfer it to a serving dish and gently toss with the drained cranberries.
If using, sprinkle chopped walnuts and freshly chopped parsley over the top for added crunch and brightness.
Serve warm and enjoy!
Nutrition Facts
Calories |
1719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 280.4 g | 102% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 140.2 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 656 mg | 50% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4182 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
