Roasted Squash With Almonds And Cranberries Recipe

Name: Roasted Squash With Almonds And Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds butternut squash, peeled, seeded and cut into 1-inch chunks; 2 pounds carrots, peeled and cut into 1-inch chunks; 1/4 cup olive oil; 2 teaspoons chopped fresh thyme; 1 teaspoon garlic powder; 1 teaspoon cumin; Kosher salt and ground black pepper; 1/3 cup almond slivers; 1/2 cup dried cranberries (sweetened is fine); Zest of 1 lemon

Servings: persons

1
1. Heat the oven to 350 degrees. Line a rimmed baking sheet with foil.
2
2. On the baking sheet, combine the squash and carrots. Drizzle the oil over the vegetables, then use your hands to mix until evenly coated. Sprinkle the thyme, garlic powder and cumin over the squash and carrots, then mix well. Season with salt and pepper.
3
3. Roast for 30 to 40 minutes, or until the vegetables are tender inside and lightly browned and crisp outside. Add the almonds and cranberries, toss well, then transfer to a serving bowl. Top with lemon zest, then taste and adjust seasoning.
4
Nutrition information per serving (values are rounded to the nearest whole number): 210 calories; 90 calories from fat (38 percent of total calories); 9 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 32 g carbohydrate; 3 g protein; 7 g fiber; 320 mg sodium.

1977

kcal

Calories

209

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 10 ingredients. The key ingredients include: 2 pounds butternut squash, peeled, seeded and cut into 1-inch chunks, 2 pounds carrots, peeled and cut into 1-inch chunks, 1/4 cup olive oil, 2 teaspoons chopped fresh thyme, and more.

Yes, Roasted Squash With Almonds And Cranberries falls under the General 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!

Roasted Squash With Almonds And Cranberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions