Cranberries can turn just about anything into a festive side dish. I’m definitely guilty of overusing the little red seasonal berries, but I can’t get enough of their sweet, tart taste this time of year. Roasted butternut squash is good on its own, but trust me, it’s made better by a little juicy pop.

I learned a saying years ago — “If it grows together, it goes together.” (It’s actually pretty common in the gardening and food world nowadays.) I think about it often when I pair foods. And it’s so true. Strawberries and rhubarb; tomatoes and basil; squash and cranberries. They both peak this time of year and are a perfect pair.

I purchased some pre sliced squash at the grocery store the other day. I couldn’t resist. It was on super sale since it was about to go bad. That meant I needed to use it up right away.

Procrastinator that I am, I didn’t. Two days go by, and butternut squash squares still sat in my fridge. The next day I knew I needed to move it or lose it, as they say.

And that’s how this incredibly simple side dish was born. Toss roasted squash with cranberries and goat cheese. As a nearly vegetarian, vegetables and cheese are sort of my speciality. One can never have too many delicious ways to eat veggies.

Roasted butternut squash with cranberries and goat cheese


Roasted butternut squash with cranberries and goat cheese

Ingredients

  • 3 pounds butternut squash, peeled and chopped
  • 2 tbsp extra virgin olive oil
  • 1-2 cups fresh cranberries
  • 1/4 cup walnuts
  • 2 tbsp honey
  • 1/4 cup crumbled goat cheese
  • pinch dried parsley
  • 1 tsp ground cinnamon
  • salt
  • pepper

Directions

  1. Set oven to 400ºF.
  2. Lightly coat baking sheet with a drizzle of olive oil.
  3. Add squash to baking sheet and drizzle with remaining olive oil. Sprinkle with salt, pepper. Lightly toss.
  4. Roast in oven for 25 minutes.
  5. Remove from oven and add cranberries and walnuts to the baking sheet. Roast for another 10-15 minutes, or until the cranberries begin to soften and burst.
  6. Remove from oven and drizzle with honey. Sprinkle with cinnamon (add more or less to your preference).
  7. Transfer to serving bowl or plate.
  8. Crumble goat cheese over top of the dish. Garnish with parsley for serving (if desired).
  9. Serve hot.

Roasted butternut squash with cranberries and goat cheese


Also see, Cheesy Broccoli casserole. 


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Author

Meghan is a full-time writer exploring the fun facts behind food. She lives a healthy lifestyle but lives for breakfast, dessert and anything with marinara. She’s thrown away just as many meals as she’s proud of.