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- 1 medium butternut squash, peeled and cut into 1-inch cubes - 3 tablespoons extra virgin olive oil - 3 tablespoons honey, preferably local - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - Salt, to taste - Freshly ground black pepper, to taste - 1/2 cup dried cranberries, preferably unsweetened - 1/2 cup pecans, roughly chopped - Fresh parsley, finely chopped, for garnish In this dish, each ingredient plays a vital role. The butternut squash brings a sweet, nutty flavor. The olive oil adds richness and helps with roasting. Honey gives the squash a lovely glaze and a caramelized touch. For spices, ground cinnamon and nutmeg enhance the sweetness. They add warmth and depth. Salt and pepper balance the sweet notes, making the dish savory. Optional add-ins like dried cranberries add a chewy texture and more sweetness. Chopped pecans bring crunch and earthiness. Fresh parsley is the finishing touch, adding color and freshness. You can find the full recipe to make this dish in the earlier sections. 1. Preheat your oven to 400°F (200°C). This heat helps roast the squash well. 2. Peel the butternut squash and cut it into 1-inch cubes. Keep the pieces uniform for even cooking. 1. In a large mixing bowl, add the butternut squash cubes. Pour in 3 tablespoons of extra virgin olive oil and 3 tablespoons of honey. 2. Sprinkle in 1 teaspoon of ground cinnamon and 1 teaspoon of ground nutmeg. Add salt and black pepper to taste. 3. Toss everything together. Make sure each cube is coated in the oil and honey mixture. 1. Spread the coated squash on a large baking sheet. Leave space between the cubes for better roasting. 2. Roast the squash for about 25-30 minutes. Halfway through, take the pan out and flip the pieces. This helps them brown evenly. 3. Five minutes before the squash is done, add 1/2 cup of dried cranberries and 1/2 cup of chopped pecans. This step adds great flavor and texture. 4. Once finished, remove the baking sheet from the oven and let it cool for a few minutes. This cooling time enhances the flavors. 5. Serve the roasted butternut squash on a dish. Garnish with finely chopped fresh parsley for a bright touch. For the full recipe, check out the detailed instructions provided above. When you pick a butternut squash, look for one that feels heavy. The skin should be smooth and tan. Avoid any that have soft spots or blemishes. To peel, use a sharp vegetable peeler. Cutting it can be tricky. First, slice off the ends. Then, cut it in half. Scoop out the seeds and then cube it. To make your dish special, think about adding spices. Try a pinch of cayenne for heat or ginger for warmth. You can also mix in a bit of brown sugar if you want it sweeter. Taste as you go. Adjust the sweetness level to match your preference. For great roasting, set your oven to 400°F (200°C). Roast the squash for 25 to 30 minutes. Remember to flip the pieces halfway through. This helps them cook evenly. To avoid sogginess, space the cubes apart. This allows moisture to escape and keeps them nice and crisp. For the full recipe, check out the Sweet and Savory Honey Roasted Butternut Squash instructions. {{image_4}} You can switch out honey for other sweeteners. Maple syrup works great if you want a richer flavor. Agave syrup is another option that is milder and less sticky. Both alternatives add a nice sweetness without changing the dish too much. If you want to try natural sweeteners, consider using coconut sugar or date syrup. They bring unique flavors and nutrients to your meal. If you want a different crunch, you can swap pecans for almonds or walnuts. Each nut adds its own flavor and texture. You could even mix different nuts for a fun twist. For a nut-free option, try adding seeds like pumpkin or sunflower seeds. They add a nice crunch and are packed with nutrients. This way, you keep the dish exciting and tailored to your taste. Don’t hesitate to get creative with veggies! You can mix in carrots or sweet potatoes for added sweetness and color. Roasted Brussels sprouts also pair well with butternut squash. For a fresh twist, toss in some greens like spinach or kale after roasting. This gives your dish a vibrant look and boosts its nutrition. Each addition enhances the flavor and makes your meal even more delightful. For the full recipe, check out the Sweet and Savory Honey Roasted Butternut Squash. To store leftovers, place your butternut squash in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to four days. Make sure it cools down before sealing the container to avoid steam build-up. For freezing, let the squash cool completely first. Then, spread the cubes on a baking sheet. Freeze them until solid. Once frozen, transfer to a freezer-safe bag. This method prevents the pieces from sticking together. You can freeze the squash for up to three months. When you are ready to use it, move the bag to the fridge overnight to thaw. To reheat without losing texture, use the oven. Preheat it to 350°F (175°C) and spread the squash on a baking sheet. Heat for about 10-15 minutes. This method helps keep the squash crispy. You can also add a drizzle of honey while reheating. This enhances the flavor and adds sweetness. Enjoy your sweet and savory honey roasted butternut squash! For the full recipe, check the earlier section. Yes, you can use other types of squash. Some great substitutes for butternut squash include: - Acorn squash - Sweet dumpling squash - Kabocha squash - Delicata squash These squashes have similar textures and flavors that work well with the honey and spices. Each type adds its unique twist to the recipe, so feel free to experiment! You can tell the squash is done when it is tender and golden brown. Check for these signs: - A fork easily pierces the cubes. - The edges have a caramelized color. - The squash looks slightly shriveled. These signs ensure that your squash is perfectly roasted, enhancing its sweet and savory flavors. Absolutely! To make this dish vegan, simply replace the honey with maple syrup or agave nectar. Both options provide a sweet touch without using animal products. Just keep the other ingredients the same. Your dish will still taste amazing and stay true to the sweet and savory theme. For the full recipe, check out the Sweet and Savory Honey Roasted Butternut Squash section above. This blog post covered how to make a delicious roasted butternut squash dish. We looked at key ingredients like squash, olive oil, and honey. Then, we explored spices, optional add-ins, and step-by-step instructions. You learned tips for picking the best squash and variations to try. For the perfect roast, remember to watch your cooking times. Enjoy this dish fresh or as leftovers. With a few creative twists, you can make it your own. Happy cooking!

Sweet and Savory Honey Roasted Butternut Squash

Indulge in the perfect blend of flavors with our Sweet and Savory Honey Roasted Butternut Squash recipe! This dish features tender butternut squash coated in honey, cinnamon, and nutmeg, topped with dried cranberries and toasted pecans for a delicious twist. It's easy to prepare and makes a stunning side or snack. Click through to explore this delightful recipe and elevate your meal today!
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Ingredients
  

1 medium butternut squash, peeled and cut into 1-inch cubes

3 tablespoons extra virgin olive oil

3 tablespoons honey, preferably local

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

Salt, to taste

Freshly ground black pepper, to taste

1/2 cup dried cranberries, preferably unsweetened

1/2 cup pecans, roughly chopped

Fresh parsley, finely chopped, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C). This ensures a hot environment for roasting your squash to perfection.

    In a large mixing bowl, combine the cubed butternut squash with the extra virgin olive oil and honey. Sprinkle in the ground cinnamon, ground nutmeg, salt, and freshly ground black pepper. Use your hands or a spatula to toss everything together thoroughly, ensuring each piece of squash is generously coated in the mixture.

      Prepare a large baking sheet by arranging the seasoned butternut squash in a single layer. Make sure to leave some space between each cube for optimal roasting and caramelization.

        Place the baking sheet in the preheated oven and roast for approximately 25-30 minutes. Halfway through the roasting time, take the pan out and flip the squash pieces to achieve even cooking and a lovely golden-brown color on all sides.

          Five minutes before the squash is done roasting, sprinkle the dried cranberries and chopped pecans over the squash. Return the pan to the oven; this allows the cranberries to absorb some moisture and plump up, while the pecans get lightly toasted and aromatic.

            Once the roasting time is complete, carefully remove the baking sheet from the oven and let it cool for a few minutes—this further enhances the flavors.

              Finally, transfer the roasted butternut squash and its delicious adornments to a serving dish. Garnish with a sprinkle of finely chopped fresh parsley for brightness and a splash of color.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4