Description
A sweet and savory side dish featuring tender butternut squash roasted until caramelized, topped with a tangy cranberry-balsamic glaze for a festive touch.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh or frozen cranberries
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon butter
- 1/4 teaspoon cinnamon
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, stirring halfway, until squash is tender and edges are caramelized.
- While squash roasts, combine cranberries, balsamic vinegar, honey, butter, and cinnamon in a small saucepan. Simmer over medium heat for 8-10 minutes until cranberries burst and glaze thickens.
- Drizzle the cranberry-balsamic glaze over the roasted squash just before serving. Garnish with fresh thyme.
Notes
You can customize the seasonings to taste.