Imagine a dish that transforms ordinary butternut squash into a culinary masterpiece that will have your taste buds dancing with joy! This Almond Cranberry Squash Bake is not just a side dish – it's a symphony of flavors that combines the sweet earthiness of squash, the tangy burst of cranberries, and the nutty crunch of almonds. Perfect for fall gatherings, holiday meals, or when you're craving a nutritious and absolutely delicious vegetarian delight that looks like it came straight from a gourmet magazine.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups butternut squash, cubed
- 1 cup cranberries, fresh or dried
- 1 cup almonds, sliced
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Ensure the oven rack is positioned in the middle for even cooking.
- Wash and peel the butternut squash. Cut the squash into uniform 1-inch cubes to ensure even roasting. Place the cubed squash in a large mixing bowl.
- Drizzle olive oil over the squash cubes. Toss gently to coat each piece evenly with the oil.
- In a separate small bowl, mix brown sugar, cinnamon, and nutmeg until well combined.
- Sprinkle the spice and sugar mixture over the squash cubes. Use a spatula or your hands to ensure even distribution of the seasoning.
- Transfer the seasoned squash to a 9x13 inch baking dish, spreading the cubes in a single layer for optimal roasting.
- Scatter fresh or dried cranberries evenly across the squash cubes.
- Sprinkle sliced almonds over the top of the squash and cranberries, covering the surface.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the squash is tender and can be easily pierced with a fork.
- Halfway through cooking, gently stir the mixture to ensure even browning of the almonds and squash.
- Remove from the oven and let the dish rest for 5-10 minutes before serving to allow flavors to meld and cool slightly.
- Serve warm as a side dish or light vegetarian main course. Can be garnished with additional fresh herbs like thyme or parsley if desired.
Tips
- Cube Consistency is Key: Cut your butternut squash into uniform 1-inch cubes to ensure even cooking and perfect texture.
- Boost Flavor Intensity: For an extra flavor punch, toast the almonds lightly before sprinkling them over the dish to enhance their nutty aroma.
- Moisture Management: If using dried cranberries, soak them in warm water for 10 minutes before adding to prevent them from burning during roasting.
- Customization Options: Feel free to experiment with additional spices like a pinch of ground ginger or a dash of maple syrup for added depth.
- Make-Ahead Friendly: This dish can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
- Serving Suggestions: Serve alongside roasted chicken, as a vegetarian main course, or even as a unique holiday side dish that will impress your guests.
Nutrition Facts
Calories: 245kcal
Carbohydrates: 37g
Protein: 4g
Fat: 12g
Saturated Fat: 1g
Cholesterol: 0mg
