Directions
- Preheat oven to 375°F.
- 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.
- Coarsely chop walnuts. Set aside.
In a large bowl, add squash. Toss with oil, sage, salt and ground black pepper.
- Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35-minutes.
- In a small skillet over medium heat, melt butter or heat oil. Remove from heat. Stir in cranberries and maple syrup.
- 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.
