MSU Extension Nutrition

Easy Roasted Butternut Squash

June 22, 2023

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.

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Ingredients

• 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

Instructions

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