Ingredients
1 large butternut squash
Olive or vegetable oil for brushing
4 tablespoon balsamic glaze, store-bought or homemade
3 tablespoon brown mustard
3 tablespoon maple syrup
1 tablespoon extra virgin olive oil
¼ tsp sea salt
½ tsp red pepper flakes (optional)
⅓ cup plus 1 tablespoon chopped pecans (raw or toasted)
3 tablespoon dried cranberries
¼–½ cup pomegranate seeds
Chopped parsley (optional)
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Peel the butternut squash and cut off the top and bottom. Slice the squash lengthwise in half and scoop out the seeds with a spoon. Then, slice the squash into thin, ¼-inch slices, leaving the slices connected at the base to create the ‘Hasselback’ effect. You can place the squash on a wooden spoon handle while slicing to avoid cutting all the way through.
- Roast the Squash: Brush the sliced butternut squash with olive or vegetable oil and season with a pinch of sea salt. Place the squash on a baking sheet lined with parchment paper and roast in the oven for 40-45 minutes, or until the squash is tender and the edges are crisping up. If you want extra crispy edges, increase the oven temperature to 425°F (220°C) for the last 10 minutes of roasting.
- Prepare the Cranberry Pecan Balsamic Glaze: While the squash is roasting, combine the balsamic glaze, brown mustard, maple syrup, extra virgin olive oil, sea salt, and red pepper flakes (if using) in a small saucepan. Heat over medium-low heat, stirring frequently until warmed through and well-combined. Remove from heat and stir in the chopped pecans and dried cranberries.
- Assemble the Dish: Once the butternut squash is roasted and crispy, remove it from the oven and drizzle the cranberry pecan balsamic glaze over the top, making sure to get the glaze between the slices as well.
- Garnish and Serve: Sprinkle the dish with pomegranate seeds and chopped parsley for a burst of color and freshness. Serve immediately.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) until warmed through. The squash may lose some crispness when reheated in the microwave.
For a spicier kick, add more red pepper flakes or cayenne pepper to the glaze.
Walnuts or almonds can be used in place of pecans for a different nutty flavor.
If you can’t find pomegranate seeds, fresh berries or grapes can be used as a substitute.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 14g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
