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+ servings
Roasted Butternut squash with pine nuts and cranberries
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Roasted Butternut Squash with Pine Nuts and Cranberries

Course side, Thanksgiving
Cuisine Greek, Mediterranean, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6
Author OliveTomato.com

Ingredients

  • 1 medium butternut squash peeled and chopped in small cubes
  • Olive oil for roasting and drizzling
  • 2 tablespoons dry oregano
  • 1/4 cup toasted pine nuts
  • 1/4 cup cranberries fresh or dry
  • 2 tablespoons balsamic vinegar
  • Salt/Pepper

Instructions

  • Preheat oven at 400 degrees Fahrenheit (200 degrees Celsius)
  • If you using dried cranberries, place them in warm water and drain them when adding to the squash.
  • Peel the butternut squash and chop in 1/2 inch cubes
  • Place squash in a large bowl and add 2 tablespoons olive oil. Mix well so that all the pieces are coated in olive oil.
  • Add 1/2 teaspoon of salt and 2 tablespoons of oregano and mix again.
  • Line a large pan or baking sheet with aluminum foil and brush with olive oil. Spread the butternut squash in one layer.
  • Roast for about 25 minutes until slightly soft. * If serving warm see step 11.
  • In the meantime toast the pine nuts in small pan. Heat for about a minute and remove.
  • When butternut squash is ready, let it cool for about 10 minutes.
  • To serve as a salad, place squash in a bowl, add the balsamic vinegar and mix. Top with pine nuts, cranberries, pepper and drizzle with more olive oil. Add salt as needed.
  • To serve warm add 2 additional tablespoons olive oil (instead of 2 ), roast first for 15 minutes, add the pine nuts and cranberries and roast for 10 more minutes.

Notes

-To make-ahead-
*If making it as a salad, roast butternut squash a day before, when ready to serve add the additional ingredients.
*If serving warm, roast butternut squash a day before, place in a casserole dish, add 2 additional tablespoons olive oil, cranberries and pine nuts and re-heat for 10 minutes at 300 degrees Fahrenheit (150 C).