Easy Roasted Butternut Squash

Recipe courtesy Cooking Matters by Share Our Strength, adapted with support from Inter-Tribal Council of Michigan

Save time with this side dish using frozen, cubed butternut squash and maple syrup.

Roasted butternut squash, rocket and sugared pecan salad by Elin B from flickr.com

Number of Servings: 6 servings

Calories per Serving: 180


  • 2 (12-oz) bags frozen cubed butternut squash
  • ¼ cup walnuts
  • 2 Tablespoons canola oil
  • 1 teaspoon dried sage
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 Tablespoon butter or canola oil
  • ¼ cup dried cranberries
  • 1 ½ Tablespoon maple syrup


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  1. Preheat oven to 375°F.
  2. Coarsely chop walnuts. Set aside.
  3. In a large bowl, add frozen squash. Break apart any pieces that are frozen together. Toss with oil, sage, salt and ground black pepper.
  4. Spread squash evenly on a baking sheet. Roast on the lowest oven rack, stirring once, until tender, about 25 minutes.
  5. In a small skillet over medium heat, melt butter or heat oil. Add walnuts and cook until fragrant, about 2 minutes. Remove from heat. Stir in cranberries and maple syrup.
  6. Gently toss cooked squash with cranberry mixture.


Cooking Tips

  • Serve on top of mixed greens or spinach
  • Do not thaw squash before cooking


Photo credit: Elin B from flickr.com