Sweet & Savory Roasted Butternut Squash with Greens and Cranberries
Indulge in the delightful flavors of fall and winter with this roasted butternut squash dish that perfectly balances sweetness and savory notes. The sweet, caramelized butternut squash is roasted to perfection, infusing your kitchen with inviting aromas. It’s then paired with vibrant greens such as Swiss chard or spinach that retain their nutrients, providing a refreshing contrast. Enhanced with the nutty crunch of toasted pine nuts and the tartness of dried cranberries, this dish adds a festive touch to any holiday table. Serve it as a stunning side dish or a wholesome main course, making your Thanksgiving or Christmas gatherings even more memorable. Easy to halve for a smaller crowd, it’s a versatile addition to your seasonal repertoire.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Butternut squash
8-10 cups (diced)
Olive oil
to taste (for drizzling)
Shallots
7 (peeled and quartered)
Garlic cloves
20 (peeled)
Seasoned salt
to taste
Fresh rosemary
1 sprig (chopped)
Greens (spinach, Swiss chard, or kale)
10 cups (roughly chopped)
Pine nuts
1/4 cup (toasted)
Fresh sage
to taste (chopped)
Dried cranberries
1/2 cup
Instructions
1
Preheat your oven to 375°F (190°C).
2
Prepare the butternut squash by peeling it and slicing it in half lengthwise. Scoop out the seeds and discard them. Cut the squash into large, even chunks.
3
In a large bowl, toss the squash with a generous drizzle of olive oil and season it with seasoned salt and chopped fresh rosemary. Arrange the squash pieces on a parchment-lined baking sheet in a single layer, ensuring even roasting.
4
Bake the butternut squash in the preheated oven for 45-60 minutes, stirring halfway through to promote even caramelization. The squash should be tender and beautifully caramelized when done.
5
While the squash is roasting, prepare the shallots and garlic. In a separate bowl, coat the peeled and quartered shallots and the garlic cloves with olive oil and seasoned salt. Spread them out on another parchment-lined baking sheet.
6
Roast the shallots and garlic alongside the squash for about 30 minutes or until they are deeply caramelized, stirring occasionally.
7
If using Swiss chard, begin by sautéing the chopped stems in a skillet for 2-3 minutes until slightly tender. If using more delicate greens like spinach, simply toss them into the baking sheet with the hot squash just before serving to wilt them without fully cooking.
8
Once the squash, shallots, and garlic are done roasting, remove them from the oven. In a large serving bowl, combine the roasted squash, shallots, garlic, and the greens.
9
Gently toss in the toasted pine nuts, chopped fresh sage, and dried cranberries. Serve immediately while warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient of this recipe?
The main ingredient is 8-10 cups of diced butternut squash.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How long does the butternut squash need to roast?
The squash should roast for 45-60 minutes until tender and caramelized.
How many garlic cloves are required?
This recipe calls for 20 peeled garlic cloves.
What types of greens can be used in this dish?
You can use spinach, Swiss chard, or kale for the greens.
How should the shallots be prepared?
You should use 7 shallots that have been peeled and quartered.
Is this recipe suitable for vegetarians?
Yes, this roasted butternut squash dish is vegetarian-friendly.
What kind of salt is recommended?
The recipe specifies using seasoned salt to taste.
What fresh herbs are used in the seasoning?
The recipe uses fresh rosemary and fresh chopped sage.
Can I adjust the serving size of this recipe?
Yes, the recipe is versatile and easy to halve for a smaller crowd.
How do I prepare the butternut squash?
Peel the squash, slice it in half lengthwise, scoop out the seeds, and cut it into large, even chunks.
What type of nuts are included in the recipe?
The dish includes 1/4 cup of toasted pine nuts.
Is this dish appropriate for holiday meals?
Yes, it is specifically mentioned as a festive addition for Thanksgiving or Christmas.
How long should the shallots and garlic roast?
The shallots and garlic should be roasted for about 30 minutes alongside the squash.
How should Swiss chard stems be handled?
If using Swiss chard, sauté the chopped stems in a skillet for 2-3 minutes until slightly tender.
How do I add spinach to the dish?
Simply toss the spinach into the baking sheet with the hot squash just before serving to wilt it.
What provides the sweet flavor in this recipe?
The sweetness comes from the caramelized butternut squash and 1/2 cup of dried cranberries.
Should the garlic be peeled before roasting?
Yes, the recipe requires the 20 garlic cloves to be peeled before roasting.
Should the squash be stirred during roasting?
Yes, stir the squash halfway through the baking time to ensure even caramelization.
What type of oil is used for roasting?
Olive oil is used to toss and coat the squash, shallots, and garlic.
Can this be served as a main course?
Yes, it can be served as either a stunning side dish or a wholesome main course.
What elements provide the savory notes?
The savory profile comes from roasted shallots, garlic, rosemary, sage, and seasoned salt.
How many cups of greens are needed?
The recipe calls for 10 cups of roughly chopped greens.
Is parchment paper recommended for roasting?
Yes, it is recommended to use parchment-lined baking sheets for both the squash and the aromatics.
How many shallots are needed in total?
The recipe requires 7 shallots.
What amount of dried cranberries should be used?
The recipe uses 1/2 cup of dried cranberries.
When should the chopped fresh sage be added?
Gently toss in the fresh sage at the very end when combining all ingredients.
Can kale be used as the green component?
Yes, kale is listed as an option along with spinach or Swiss chard.
What should be done with the squash seeds?
The seeds should be scooped out and discarded during the preparation of the squash.
Should the dish be served hot or cold?
The recipe recommends serving the dish immediately while it is warm.