Annaliese'S Roasted Butternut Squash With Cranberry

Name: Annaliese'S Roasted Butternut Squash With Cranberry And Pear Accents
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: coating of olive oil for baking dish; 1 medium butternut squash; 2 pears, a crisp variety for best results; 2 ounces or so of dried premium cranberries; 1-2 tablespoons demerara sugar; 1-2 tablespoons ground sumac; 1-2 teaspoons ground pink peppercorns, less if you are using black or white; 1-2 tablespoons maple syrup (or more, to your taste); healthy pinch of pink Himalayan or kosher salt; squeeze of lemon; 2 tablespoons or so of unsalted premium butter; fresh sprigs of lavender or rosemary for garnish; optional light drizzle of maple syrup for serving; optional squeeze of lemon for serving; for a dessert version, drizzle with more maple syrup and serve with a dollop of creme fraiche

Servings: persons

coating of olive oil for baking dish
1 medium butternut squash
2 pears, a crisp variety for best results
2 ounces or so of dried premium cranberries
1-2 tablespoons demerara sugar
1-2 tablespoons ground sumac
1-2 teaspoons ground pink peppercorns, less if you are using black or white
1-2 tablespoons maple syrup (or more, to your taste)
healthy pinch of pink Himalayan or kosher salt
squeeze of lemon
2 tablespoons or so of unsalted premium butter
fresh sprigs of lavender or rosemary for garnish
optional light drizzle of maple syrup for serving
optional squeeze of lemon for serving
for a dessert version, drizzle with more maple syrup and serve with a dollop of creme fraiche

1
Lop off the top and bottom minimal ends of the squash. Vigorously peel off all the skin. Along the vertical axis chop the squash down the middle. With conviction scoop out all of the seeds, as well as all the fuzziness from the cavity. I find a metal tablespoon best for this job because it can so precisely scrape out just the messy bits, while keeping the solid flesh in tact. Proceed to dice the squash into clean, crisp one inch or so generous chunks.
2
Pare the pair of pears (please indulge me here- I just had to employ all three homophones in at least one sentence). Cutting just shy of the core, dice the pears into bite size chunks.
3
Lightly coat a baking dish with olive oil. Layer in the squash chunks first. Judiciously distribute the cranberries next. Mix the sugar, sumac, pepper and salt (to taste) together; sprinkle this mix on top, liberally coating the squash, as illustrated in the photo. Feel free to make more mix to have on hand as a topping. Adjust how much you use to suit your own taste. If you don't want so much crunch, switch up the type of sugar. Squeeze a bit of lemon over the top. Metering the syrup, pour this over the top evenly. Finally, distribute curls of unsalted butter democratically across the top.
4
Roast in a preheated oven of 375 for about 20 minutes. Then sneak the pears in to the dish, as unobtrusively as possible; return to roasting for about 25-35 more minutes. When perfectly tender, let the dish rest for about 5 minutes.
5
Pop in a garnish of fresh herbal sprigs, delicately drizzle a tad of maple syrup if you have a sweet tooth, and squeeze a wedge of fresh lemon over each portion. Top with creme fraiche and more maple syrup for a savory dessert.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: coating of olive oil for baking dish, 1 medium butternut squash, 2 pears, a crisp variety for best results, 2 ounces or so of dried premium cranberries, and more.

Yes, Annaliese'S Roasted Butternut Squash With Cranberry And Pear Accents falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Annaliese'S Roasted Butternut Squash With Cranberry And Pear Accents

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions