Cranberry-Spiced Butternut Squash

Are you searching for a unique addition to your Thanksgiving feast? Look no further! Give this cranberry-spiced butternut squash recipe a try!

Ingredients

• One large butternut squash, peeled and cubed
• 1 cup fresh cranberries
• 3 tbsp olive oil or melted butter
• 3 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp allspice
• Salt and pepper, to taste
• Zest of 1 orange
• 1/4 cup chopped walnuts or pecans (optional)
• Fresh rosemary or thyme for garnish (optional)

Instructions

Preparation: Preheat your oven to 400°F (205°C). Line a baking tray with parchment paper or lightly grease it.

Mixing: In a large mixing bowl, combine the cubed butternut squash and cranberries. In a separate small bowl, whisk together the olive oil or melted butter, maple syrup, cinnamon, nutmeg, allspice, and orange zest. Pour this mixture over the squash and cranberries and toss until they're well-coated.

Baking: Spread the squash and cranberries in an even layer on the prepared baking tray—season with salt and pepper. Bake in the oven for 25-30 minutes or until the squash is tender and the edges are slightly caramelized. Stir halfway through the baking time to ensure even cooking.

Finishing Touches: Remove from oven and sprinkle with the chopped nuts, if using. Give it another gentle stir.

Serve: Garnish with fresh rosemary or thyme if desired. Serve warm.

This dish offers the sweetness of butternut squash combined with the tartness of cranberries, spiced perfectly for the season. It's a colorful and festive side that'll be a hit at your Thanksgiving table!