During the winter holiday, almost nothing tastes better than a helping of perfectly roasted butternut squash. The only thing that could possibly make this classic cold-weather side dish even more crave-worthy? Tossing in some nutty browned butter, fragrant sage, and a dash of sweet and tangy dried cranberries.
Chef’s tip: The butternut squash can be cut up to six hours ahead of time, covered, and refrigerated.
Recipe and photo courtesy of Ocean Spray.
Makes 6 servings
- 2 butternut squash (about 1 lb each), peeled, halved, seeded, and cut into 2" cubes
- 2 Tbsp olive oil
- Kosher salt and freshly ground black pepper
- 4 Tbsp (1/2 stick) unsalted butter, diced
- 1/4 cup thinly sliced fresh sage leaves
- 1/4 cup dried cranberries
- 3 Tbsp toasted shelled pumpkin seeds (pepitas)
- 1/4 cup shaved Parmesan cheese
How to make it
Preheat the oven to 450°F.
On a large heavy baking sheet, toss the squash with the oil to coat and season with salt and pepper. Scatter the butter over the squash. Roast the squash for about 20 minutes, or until it begins to soften and turn golden brown.
Scatter the sage over the squash and toss well. Continue roasting for about 15 minutes, or until the squash is tender and well caramelized. Season to taste with salt and pepper.
Divide the squash among six plates, sprinkle with the cranberries, pumpkin seeds, and cheese, and serve immediately.