I love the cooler months because they make me feel super festive. I love the colors of fall. The changes of the leaves, the brisk air, the smells of nutmeg and cinnamon coming from kitchens, and most of all Thanksgiving preparations! I get excited about December and the spirit of goodness that radiates around Christmas. I go a little Grizwald with decorating – it’s my joy! This time of year puts my creative juices into overdrive. I spend lots of time curled up with a good cup of tea, a blanket, and my pencil and notebook (yes I’m old school when I write) coming up with new recipes for the season.
A few of years ago I was looking to do something that was the colors of the holidays, but use an alternative to the go-to yam or sweet potato. I decided to use a squash because they are so plentiful this time of year. Butternut squash was the perfect choice! I had some leftover fresh cranberries from Thanksgiving, so I decided to throw those in too. After adding a few more ingredients, I came up with something that is now one of my favorites for fall and winter. I present to you my Honey Roasted Butternut Squash!!!
Please click here to see the video tutorial of this recipe!
Honey Roasted Butternut Squash
*You can substitute Granny Smith apples, pineapples, dates, or other fruits you have on hand for this recipe. The cranberries make it tart, but sweeter fruits, like apples, will give you a nice change.
*Feel free to add a little brown sugar if you have a sweeter palette.
1lb. butternut squash, peeled, seeded, and cut into cubes
½ cup of fresh cranberries
½ cup pecan pieces
1 tablespoons of unsalted butter
1 tablespoons extra virgin olive oil
4 tablespoons honey
½ teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon sea salt
½ teaspoon black pepper
Preheat oven to 400 degrees. Place cubed squash on a cooking sheet or a baking dish. Brush the pan with olive oil or cooking spray. Drizzle just enough olive oil over the squash to coat them, season with the salt and pepper, and roast uncovered, stirring occasionally, for 20 minutes, or until almost cooked through (depends on the size of your cubes).
Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon.
Add the cranberries and olive oil. Remove squash from oven and add them to the bowl. Stir all of the ingredients together lightly, but make sure everything is coated.
Return to the oven for another 10 to 14 minutes, until cranberries have started to pop and soften.
Remove from oven and serve.