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Delicious Roasted Butternut Squash with Cranberries and Walnuts

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Courses:
Difficulty: Beginner
Servings: 12
Best Season: Winter
Description

Roasted butternut squash tossed with a fresh cranberry compote and toasted walnuts.

All ingredients
    For the roasted butternut squash
  • 3 lb butternut squash, diced
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
    • For the cranberry compote
  • 1 cup fresh cranberries
  • 1 Whole orange, juiced (save the rind)
  • 1 Whole lemon,juiced
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 Each cinnamon stick (about a 1 inch piece)
  • 1/4 cup orange rind, 1/4inch dice
  • 1 tsp ground allspice
    • For the toasted walnuts
  • 1 cup walnuts
  • 2 tbsp sugar
  • 2 tbsp melted butter
  • 1 pinch salt
Instructions
  1. 1
    Preparing the squash

    Combine 1/2 diced butternut squash with oil, salt and pepper.

    Place on parchment lined sheet pan and roast at 375 degrees for 40 minutes or until tender.

    Remove from oven and allow to cool slightly.

    Do not overcook squash or it will "mash" when you combine it with the compote. Roast until just tender,
  2. 2
    Preparing the compote

    Combine all ingredients in saucepan.

    Bring to simmer over medium heat and cover.

    Continue to simmer for 8 minutes, remove from heat and allow to cool under cover for 5 minutes.

  3. 3
    To prepare toasted walnuts

    Combine walnuts with melted butter, sugar, and salt.

    Heat 8 inch saute' pan over medium heat.

    Add walnut mixture and saute' for 3 to 5 minutes, stirring constantly, to caramelize sugar and toast walnuts.

    Remove from heat and transfer walnuts to parchment line sheet pan to cool.

    When nuts are cool enough to handle, crumble with your hands to separate.

  4. 4
    Final assembly

    When ready to serve gently combine warm squash, cranberry compote and 2/3 of toasted walnuts and place in serving bowl, top with remaining toasted walnuts and chopped parsley if desired. Serve warm.

Read it online: https://foodhomeflavor.com/recipe/roasted-butternut-squash-with-cranberries-and-walnuts/