Butternut squash and cranberries are roasted to perfection in tons of honey and olive oil for one stunning side dish perfect for Thanksgiving or any fall dinner!
I am not-so-slowly making the transition into Thanksgiving food.
Umm, hello November. Where the heck did you come from???
Thus = All Thanksgiving stuff x1000 hitting your face in 3…2…1…
As if I needed a reason to shove squash in your face on a Monday of all days…
Speaking of which: Guys, winter squash is literally my LIFE right now! All 5,000-ish kinds. My family’s like ugh, squash again, Sarah? And I’m all like, more, more, mooooore!
Prepare yourself to enter the Land of Squash. It is ON!
So how do YOU like your squash? Your answer should probably be roasted butternut squash and cranberries. Naturally roasted/glazed in honey, olive oil, a few spices, and basically nothin’ else! Easy Thanksgiving sides this year = NAILED IT!
This is seriously the most simple way I can think of to cook butternut squash, but it’s so fancy-shmancy and unmistakably eye-appealing with the contrasting red cranberries and golden squash all hangin’ out in the same pan. ♥
And it stands to reason that beautiful food should probably taste awesome. Case-in-POINT! —>
A quick toss in olive oil, honey, ect and this is how everything will appear before a trip to the oven…I’m already drooling, ugh stoooop!
While the squash bakes, the honey will form a luscious glaze and coat every inch with it’s goodness. Meanwhile, the cranberries will burst and ooze their gooey loveliness into every nook and cranny of the pan. ♥♥
Like this for instance? Yeah, like that. Holy to the MOLY…
Are you ready to brighten those roast chicken or turkey dinners up like twenty notches? Or maybe completely win and conquer Thanksgiving side dish duty?
Squash wins. Always.
I’m so glad we understand each other.
- 1 medium butternut squash, cut in half, seeded, and cut along the length in 1/2-in slices
- 3 tablespoons olive oil
- 1/4 cup honey
- 1/2 teaspoon curry powder
- 1-1/2 cups fresh cranberries
- Salt and pepper to taste
- Additional honey for drizzling, optional.
- In a large bowl, toss butternut squash slices with olive oil honey, curry, and cranberries until evenly coated. Spread in a single layer on a greased baking sheet.
- Roast butternut squash at 400F 15-20 minutes or until squash is tender and cranberries have softened and burst. Remove from oven and season with salt and pepper to taste. Drizzle with additional honey if desired and serve warm!
Roasty-toasty is my middle name this time of year!