This Roasted Butternut Squash, Cranberries, and Celery with Pecans
A Delicious Fall Recipe
Indulge in the flavors of fall with this mouthwatering Roasted Butternut Squash, Cranberries, and Celery with Pecans recipe. The combination of roasted butternut squash, tart cranberries, crunchy celery, and toasted pecans creates a symphony of flavors that will leave you craving for more. This dish is perfect for Thanksgiving or any other cozy fall gathering.
Ingredients
For this delightful recipe, you will need the following ingredients:
- 1 medium-sized butternut squash, peeled and cubed
- 1 cup fresh cranberries
- 2 stalks of celery, sliced
- 1/2 cup pecans, toasted and chopped
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Follow these simple steps to create this delectable dish:
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the butternut squash, cranberries, celery, pecans, olive oil, maple syrup, dried thyme, salt, and pepper. Toss until all the ingredients are well coated.
- Spread the mixture in a single layer on a baking sheet.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the butternut squash is tender and slightly caramelized.
- Remove from the oven and let it cool for a few minutes before serving.
How to Prepare
This Roasted Butternut Squash, Cranberries, and Celery with Pecans recipe is incredibly easy to prepare. Simply follow the instructions above, and within no time, your kitchen will be filled with the irresistible aroma of roasted butternut squash and cranberries.
Preparation Time
The total preparation time for this dish is approximately 40 minutes, including the time needed for peeling and cubing the butternut squash.
Servings
This recipe serves 4 people, making it an ideal side dish for a cozy family dinner or a small gathering with friends.
Nutrition Facts
Note: The following nutrition information is approximate and may vary depending on the specific ingredients used.
Each serving of this Roasted Butternut Squash, Cranberries, and Celery with Pecans recipe contains:
- Calories: 230
- Protein: 4g
- Carbohydrates: 26g
- Fat: 15g
- Fiber: 6g
- Sugar: 8g
- Sodium: 120mg
Tips
Here are a few tips to make the most out of this recipe:
- Make sure to evenly coat the butternut squash, cranberries, celery, and pecans with the olive oil, maple syrup, dried thyme, salt, and pepper for maximum flavor.
- You can customize this recipe by adding extra ingredients such as chopped onions or garlic for additional depth of flavor.
- Feel free to adjust the sweetness by adding more or less maple syrup according to your preference.
FAQs
Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare the butternut squash, cranberries, and celery mixture ahead of time and store it in an airtight container in the refrigerator. When ready to serve, simply roast it in the oven as per the instructions.
Q: Can I use frozen cranberries instead of fresh ones?
A: Yes, you can substitute fresh cranberries with frozen ones. Just make sure to thaw them before using.
Q: Can I use walnuts instead of pecans?
A: Of course! Feel free to swap pecans with walnuts or any other nuts you prefer.
Q: Can I make this dish vegan?
A: Certainly! This recipe is easily adaptable to a vegan diet. Just swap the honey for maple syrup or any other vegan sweetener.
This Roasted Butternut Squash, Cranberries, and Celery with Pecans recipe is a delightful addition to any fall menu. The flavors and textures will have you coming back for seconds, and the vibrant colors will make your table look even more inviting. Share this dish with your loved ones and enjoy the warmth of the season!
