Butternut squash has a taste similar to sweet potato and can be used as a substitute in recipes using sweet potato. The recipe below is from Cooking Matters.

Ingredients

• 2 pounds butternut squash (approximately 3 cups)
• ¼ cup walnuts
• 2 tablespoons canola oil
• 1 teaspoon dried sage
•  ¼ teaspoon salt
•  ¼ teaspoon ground black pepper
• 1 tablespoon butter or canola oil
•  ¼ cup dried cranberries
• 1 ½ tablespoons maple syrup

Directions

1. Preheat oven to 375°F.
2. Rinse and peel squash. Cut off ends and discard. Cut squash at the neck, creating a narrow end and a round end. Cut the round end in half and scoop out the seeds with a spoon. Cut both ends into ¾-inch, even-sized cubes.
3. Coarsely chop walnuts. Set aside.
   In a large bowl, add squash. Toss with oil, sage, salt and ground black pepper.
4. Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35-minutes.
5. In a small skillet over medium heat, melt butter or heat oil. Remove from heat. Stir in cranberries and maple syrup.
6. Gently toss cooked squash with cranberry mixture.

Cook's Note

• To make the flavors pop even more, stir in 1 tablespoon of cider vinegar along with the cranberry mixture.
• You can use fresh sage instead of dried. Leave out dried sage in step 4. Roll four fresh sage leaves into a log shape and thinly slice. Cook fresh sage in butter or oil along with the walnuts in step 6.
• Use pecans or hazelnuts in place of walnuts. Try using raisins or dried cherries for the cranberries.

Tip: If you have any extra butternut squash, chop and add to soup or chili.

Nutrition Facts

6 servings per recipe
Serving size: ¾ cup
Calories 180 per serving

Published by: Mazzullo, N., 2024, Holiday Roasted Butternut Squash, Extension | University of Nevada, Reno, Recipes

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