Thanksgiving for 10 Butternut Squash
Bring a touch of seasonal elegance to your holiday table with "Thanksgiving for 10 Butternut Squash," a crowd-pleasing side dish that combines the natural sweetness of butternut squash with warm, aromatic spices. Tender cubes of squash are roasted to golden perfection, coated in a luscious blend of olive oil, maple syrup, cinnamon, and nutmeg, creating a delightful caramelized finish. Fresh thyme adds an herbaceous note, while optional pomegranate seeds provide a burst of color and tangy sweetness for a festive garnish. This easy-to-make dish is ready in just an hour and serves up to 10 guests, making it the perfect addition to your Thanksgiving feast. Whether you’re preparing an elaborate spread or a cozy holiday meal, this vegan-friendly recipe delivers the ideal balance of savory and sweet, leaving everyone asking for seconds.
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Recipe Information
Ingredients
- 5 large butternut squash
- 6 tablespoons olive oil
- 3 tablespoons maple syrup
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh thyme leaves
- 0.5 cup pomegranate seeds (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
Peel and seed the butternut squash, then cut it into 1-inch cubes. Divide the cubes evenly between the two baking sheets.
In a small bowl, whisk together the olive oil, maple syrup, ground cinnamon, ground nutmeg, salt, and black pepper.
Drizzle the olive oil mixture evenly over the butternut squash on both pans, ensuring all pieces are well coated. Toss with your hands or a spatula if necessary.
Spread the squash cubes out in a single layer on the sheets, making sure they are not overcrowded to allow for even roasting.
Roast the squash in the preheated oven for 20 minutes. After 20 minutes, remove the pans and use a spatula to flip the cubes for even browning.
Return the squash to the oven and roast for another 15-20 minutes, or until the cubes are tender and slightly caramelized.
Remove the squash from the oven and sprinkle fresh thyme leaves evenly over the roasted cubes while they are still hot.
Transfer the roasted squash to a serving platter and garnish with pomegranate seeds, if using, for a pop of color and sweetness.
Serve warm and enjoy this festive, flavorful side dish with your Thanksgiving feast!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 413 mg | 18% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 17.4 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1730 mg | 37% | |
*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.
