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Overhead view of white bowl with maple roasted butternut squash.
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Maple Roasted Butternut Squash with Cranberries and Almonds

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Author: Lorie Yarro

Ingredients

  • 1 large butternut squash skinned and cut into one inch pieces
  • 1 T olive oil
  • 1 T pure maple syrup
  • 1 cup fresh cranberries or 1/2 cup dried cranberries
  • 1/2 cup slivered almonds
  • 1/2-1 garlic clove minced
  • Sea salt to taste
  • Parsley for garnish

Instructions

  • Preheat oven to 400°F.
  • In a bowl, toss cubed squash with maple syrup, olive oil and garlic.
  • Spread squash evenly in a single layer on a baking pan lined with parchment paper.
  • Bake for about 30 minutes or until a soft golden brown.*
  • *When there is about 10-15 minutes left, add fresh cranberries on top of the squash. Return to oven and bake until the cranberries have soften and "bursted" a bit. If using dried cranberries, add these when adding the almonds.
  • *In the last 5 minutes, add the almonds and allow to toast for the last several minutes.
  • Remove from oven and allow to cool for a few minutes before serving.
  • Sprinkle with dried parsley for garnish.