Roasted Butternut Squash with Tart Cranberries and Crunchy Almonds

This roasted butternut squash dish with tart cranberries and crunchy almonds is the perfect combination of sweet, tangy, and nutty flavors. The squash is roasted to perfection, bringing out its natural sweetness, while the cranberries add a touch of tartness. The almonds provide a satisfying crunch, making this dish not only delicious but also incredibly nutritious. It is the perfect side dish for Thanksgiving or any fall gathering.

Ingredients

• 1 butternut squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh cranberries
• 1/2 cup sliced almonds
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• Fresh parsley for garnish (optional)

Directions

1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and remove the seeds.
3. Peel the squash with a vegetable peeler and cut it into 1-inch cubes.
4. Place the squash cubes on a baking sheet lined with parchment paper.
5. Drizzle the olive oil over the squash and sprinkle with salt and black pepper. Toss to coat evenly.
6. Roast the squash in the preheated oven for 30-35 minutes, or until tender and lightly browned.
7. In the meantime, rinse the cranberries and set aside.
8. Heat a small skillet over medium heat and toast the sliced almonds until lightly golden, stirring frequently. This will take about 3-4 minutes. Set aside.
9. Once the squash is roasted, remove it from the oven and transfer it to a serving dish.
10. Add the cranberries, toasted almonds, maple syrup, and balsamic vinegar to the serving dish with the roasted squash. Gently toss everything together to combine.
11. If desired, garnish with fresh parsley for a pop of color.
12. Serve warm and enjoy!

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