Roasted Butternut Squash with Pine Nuts and Cranberries
This roasted butternut squash salad with olive oil, pine nuts, cranberries, and balsamic vinegar is a flavorful, antioxidant-rich dish perfect for a heart-healthy and delicious meal.
Servings 6
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).