Recipe By: Erin Parker, The Speckled Palate
Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes
Serves: 6
Ingredients:
- 2 lb. diced butternut squash
- 4 tablespoons avocado oil or another high smoke point oil
- 3 tablespoons pure maple syrup
- Salt and pepper to taste
- 1 cup cranberries fresh or frozen—not dried
- 2 fresh rosemary sprigs roughly chopped (or 1 teaspoon dried)
Directions:
- Preheat the oven to 450°F.
- Prep the butternut squash: Peel the exterior with a vegetable peeler. Make sure all the white/light orange parts have been removed. Then slice down the middle, and use a spoon to scoop out the seeds. Chop into bite-sized pieces.
- Place the cubed butternut squash in a large bowl. Drizzle on the oil, maple, and season with salt and pepper. Toss until all the pieces are coated, then pour onto a baking sheet in a single layer.
- Roast the squash in the preheated oven for 20 minutes.
- Remove the squash from the oven and flip the pieces with a spatula so that the other side caramelizes.
- Sprinkle the cranberries and rosemary evenly over the squash on the baking sheet.
- Roast the squash for another 20 minutes, or until caramelized and fork tender. Keep an eye on them, as we don’t want them to burn and every oven is a little different.
- Serve and enjoy, or prepare ahead and reheat in a microwave oven.