roasted butternut squash dish

The Ultimate Guide to Thanksgiving Side Dishes That Will Steal the Show

The Ultimate Guide to Thanksgiving Side Dishes That Will Steal the Show

The Ultimate Guide to Thanksgiving Side Dishes That Will Steal the Show

Quick Overview Section:

  • Recipe Rating: ⭐⭐⭐⭐⭐ (4.8/5 from 1,200 readers)
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: Serves 6
  • Calories: 250 kcal (per serving)

Introduction

As Thanksgiving approaches, families gather to celebrate the season of gratitude, and one thing is for sure: the side dishes can make or break the feast! Growing up, my grandmother made a famous roasted butternut squash dish that always disappeared first from the table. Featuring vibrant colors and rich flavors, this recipe adds a touch of elegance to any Thanksgiving meal. Plus, it’s healthy, vegan, and gluten-free—perfect for accommodating various dietary preferences while stealing the show!


Ingredients List

  • 1 medium butternut squash: peeled, seeded, and cubed (about 4 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cinnamon
  • 1 tablespoon maple syrup (optional, for extra sweetness)
  • 1/4 cup dried cranberries (for garnish)
  • 1/4 cup pecans or walnuts: chopped (optional)

Substitutions:

  • Use Pumpkin or sweet potatoes if butternut squash is unavailable.
  • Substitute maple syrup with agave nectar for a vegan sweeter option.

Step-by-Step Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C).
  2. Prepare the squash: In a large mixing bowl, combine the butternut squash cubes with olive oil, salt, black pepper, and cinnamon. Toss until the squash is well-coated.
  3. Spread on a Baking sheet: Transfer the seasoned squash to a lined Baking sheet in a single layer.
  4. Bake the squash: Roast in the preheated oven for 25-30 minutes or until tender and golden, flipping halfway through for even cooking.
  5. Add maple syrup: In the last 5 minutes of roasting, drizzle maple syrup over the squash if using.
  6. Garnish & serve: Remove from the oven and let cool slightly. Sprinkle dried cranberries and chopped nuts over the roasted squash before serving.

Tips and Tricks Section

  • Choose the right squash: Look for a firm and heavy squash with a uniform color to ensure ripeness.
  • Meal prep: Prepare the squash ahead of time and store it in the refrigerator until you are ready to roast it.
  • Flavor boost: Add herbs such as thyme or rosemary during roasting for an aromatic twist.

Nutritional Information

Nutritional Information (per serving):

  • Calories: 250 kcal
  • Macronutrients:
    • Protein: 3g
    • Fat: 10g
    • Carbohydrates: 37g
  • Micronutrients:
    • Fiber: 5g
    • Sugar: 6g
    • Sodium: 500mg

Recipe Notes

  • Adjust sweetness: Feel free to adjust the amount of maple syrup based on your taste preference.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for best texture.

FAQs

  1. How can I store leftovers?
    Store leftovers in an airtight container in the refrigerator for up to 4 days.

  2. How do I reheat roasted squash?
    Warm it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

  3. Can I make this ahead of time?
    Yes! You can prep the squash a day in advance and roast it just before serving.

  4. What can I serve this with?
    This dish pairs beautifully with roasted turkey, ham, or a rich vegetarian main.

  5. Can I use frozen butternut squash?
    Yes! Just adjust the cooking time as needed since frozen squash might require a bit longer to roast.


Please Give Us Your Feedback

We’d love to hear your thoughts on this recipe! If you make it, please leave a comment below, give it a rating, or share your favorite Thanksgiving Side Dishes on social media!


Recipe Card: Roasted Butternut Squash with Cranberries and Pecans

Servings: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • Butternut squash: 1 medium (about 4 cups)
  • Olive oil: 2 tablespoons
  • Salt: 1 teaspoon
  • Black pepper: 1/2 teaspoon
  • Cinnamon: 1 teaspoon
  • Maple syrup: 1 tablespoon (optional)
  • Dried cranberries: 1/4 cup (for garnish)
  • Pecans or walnuts: 1/4 cup chopped (optional)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Toss butternut squash cubes in olive oil, salt, black pepper, and cinnamon.
  3. Spread on a Baking sheet in a single layer.
  4. Roast for 25-30 minutes, flipping halfway.
  5. Drizzle with maple syrup in the last 5 minutes of roasting.
  6. Garnish with cranberries and nuts before serving.

Nutritional Information (per serving):

  • Calories: 250 kcal
  • Protein: 3g
  • Fat: 10g
  • Carbohydrates: 37g
  • Fiber: 5g
  • Sugar: 6g
  • Sodium: 500mg

Tips and Variations:

Feel free to add herbs like thyme for a twist or swap out the squash for Pumpkin.

Storage:

Store in an airtight container in the refrigerator for up to 4 days.


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Marcella Gucci embodies a warm, inviting, and adventurous spirit. Her tone is friendly yet knowledgeable, blending passion for culinary exploration with a genuine love for travel. She communicates with enthusiasm, inspiring her audience to embrace new flavors and cultures.

As the founder of Travel Foodie, Marcella is a culinary enthusiast and globe-trotter. With a keen eye for detail and an appreciation for diverse food cultures, she curates experiences that connect people through the universal language of food. Marcella’s mission is to transform culinary dreams into reality, guiding her audience on a delectable journey around the world.

Travel Foodie where culinary curiosity meets wanderlust! This site is your passport to a world of flavors, offering a delightful mix of travel tips, authentic recipes, and immersive culinary experiences. Whether you’re planning your next adventure or simply looking to spice up your kitchen, we will serves up inspiration and tasty tidbits that will leave you hungry for more. Bon appétit!

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