Roasted Butternut Squash with Fresh Cranberries & Toasted Seeds

This is a quick, easy and delicious dish for Thanksgiving. You can prepare it the night before and simply warm it up the next day.
September 01, 2014

Ingredients

  • 1 medium–large Butternut squash, washed, peeled and cut into
  • ½-inch cubes
  • 1 tablespoon safflower oil
  • 2 teaspoons kosher or sea salt
  • 1 cup fresh cranberries
  • ¼ cup sunflower seeds, hulled
  • ¼ cup sesame seeds
  • ¼ cup poppy seeds
  • ¼ cup pepita seeds
  • ¼ cup maple syrup

Instructions

Preheat oven to 400°.

Toss squash cubes with oil and salt. Place on a baking sheet in a single layer.

Bake for 25–30 minutes, stirring occasionally, until squash is soft and lightly browned. Remove from oven, add cranberries and let cool. Once cool, place squash into a baking dish for reheating the next day.

To reheat, preheat oven to 425°. Mix seeds together in a medium bowl. Sprinkle the seed mix evenly over the squash. Drizzle dish with ¼ cup maple syrup or to taste. Bake for 20 minutes, or until seeds are toasted.


Recipe by Chef Jonathan Dille, The Grange, Providence

Ingredients

  • 1 medium–large Butternut squash, washed, peeled and cut into
  • ½-inch cubes
  • 1 tablespoon safflower oil
  • 2 teaspoons kosher or sea salt
  • 1 cup fresh cranberries
  • ¼ cup sunflower seeds, hulled
  • ¼ cup sesame seeds
  • ¼ cup poppy seeds
  • ¼ cup pepita seeds
  • ¼ cup maple syrup
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