Delicious Roasted Butternut Squash with Cranberries and Walnuts
This roasted butternut squash recipe is a perfect holiday side dish to accompany a baked ham, roasted turkey, or prime rib. In fact, with the flavors of cranberry, orange, cinnamon, and allspice it brings a terrific holiday feel to your Christmas dinner. Try it with kabocha or delicata squash and other vegetables too, as I did here.
Butternut squash is very common in grocery stores these days, and many even offer it pre-cut. But, with a good vegetable peeler it really is very easy to prepare. One average sized squash will yield plenty of servings. I love it for its versatility and nutty flavor. Fresh cranberries are always plentiful around the holidays, and who doesn't need a new recipe for them. The crunchy sweet walnuts are a great addition for this recipe, giving it contrasting texture. If you have a nut allergy trying topping this with some plain granola. You will love this delicious recipe, and it just might become a new family holiday memory!
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Roasted butternut squash tossed with a fresh cranberry compote and toasted walnuts.
- 3 pounds butternut squash, diced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 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 teaspoon ground allspice
- 1 cup walnuts
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 pinch salt
- 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, - 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.
- 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.
- 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.