This sweet and savory Maple Roasted Butternut Squash with Cranberries is accented with roasted pecans and creamy goat cheese. Most of the recipe steps can be prepared ahead making it the perfect holiday side dish!
1smallbutternut squash5-6 cups peeled, seeded, and cubed
2tablespoonsolive oil
½teaspoonsalt
¼teaspoonblack pepper
1cupcranberriesrinsed and dried
¼cupmaple syrup
½cuppecan pieces
¼cupcrumbled goat cheese
chopped parsley to garnishoptional
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Instructions
Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper, and spread in a 9x13 baking dish. Roast for 25 minutes, stirring halfway through.
After 25 minutes, stir the butternut squash again and then top it with cranberries and pecans. Drizzle the maple syrup over the top. Roast an additional 20 minutes, or until the squash is soft and browned.
Top with goat cheese and parsley, and serve immediately.