In this fall recipe, Butternut Squash and Cranberries are roasted in a honey-balsamic glaze with rosemary and sage. It's a fantastic thanksgiving side dish that’s lovely for the whole holiday season.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Side Dish
Cuisine: American
Keyword: great for Thanksgiving, vegetarian Thanksgiving recipes
Set oven. Preheat the oven to 475°F and adjust a rack to the center.
Prep the ingredients. Add the squash, carrots, onions, cranberries and garlic to a sheet pan. Toss with just enough olive oil to coat all of the ingredients. Sprinkle with the rosemary, sage and a pinch salt and pepper. Toss again and then arrange everything in as close to a single layer as possible.
Begin roasting. Place the pan in the preheated 475°F oven and roast for 20 minutes. At this point it should be sizzling and just starting to caramelize.
Make the glaze. While the squash is roasting, in a small bowl, whisk the balsamic vinegar with the Dijon, honey and olive oil. (If your honey is especially thick, warm it for a few seconds in a microwave so it blends in easily.)
Add glaze and continue roasting. Remove the pan from the oven after the 20 minutes and drizzle all but about 1 tablespoon of the glaze over all of the ingredients. Use a flat-edged spatula to mix them. Return the pan to the oven and roast until everything is very nicely caramelized, about another 20 minutes. Drizzle with the remaining tablespoon of the glaze and season to taste with salt and pepper if necessary. (Here's How to Season to Taste.)