Thanksgiving for 10 Butternut Squash
Bring a touch of seasonal elegance to your holiday table with "Thanksgiving for 10 Butternut Squash," a crowd-pleasing side dish that combines the natural sweetness of butternut squash with warm, aromatic spices. Tender cubes of squash are roasted to golden perfection, coated in a luscious blend of olive oil, maple syrup, cinnamon, and nutmeg, creating a delightful caramelized finish. Fresh thyme adds an herbaceous note, while optional pomegranate seeds provide a burst of color and tangy sweetness for a festive garnish. This easy-to-make dish is ready in just an hour and serves up to 10 guests, making it the perfect addition to your Thanksgiving feast. Whether you’re preparing an elaborate spread or a cozy holiday meal, this vegan-friendly recipe delivers the ideal balance of savory and sweet, leaving everyone asking for seconds.
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Ingredients
- 5 large butternut squash
- 6 tablespoons olive oil
- 3 tablespoons maple syrup
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh thyme leaves
- 0.5 cup pomegranate seeds (optional for garnish)
Directions
Step 1
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
Step 2
Peel and seed the butternut squash, then cut it into 1-inch cubes. Divide the cubes evenly between the two baking sheets.
Step 3
In a small bowl, whisk together the olive oil, maple syrup, ground cinnamon, ground nutmeg, salt, and black pepper.
Step 4
Drizzle the olive oil mixture evenly over the butternut squash on both pans, ensuring all pieces are well coated. Toss with your hands or a spatula if necessary.
Step 5
Spread the squash cubes out in a single layer on the sheets, making sure they are not overcrowded to allow for even roasting.
Step 6
Roast the squash in the preheated oven for 20 minutes. After 20 minutes, remove the pans and use a spatula to flip the cubes for even browning.
Step 7
Return the squash to the oven and roast for another 15-20 minutes, or until the cubes are tender and slightly caramelized.
Step 8
Remove the squash from the oven and sprinkle fresh thyme leaves evenly over the roasted cubes while they are still hot.
Step 9
Transfer the roasted squash to a serving platter and garnish with pomegranate seeds, if using, for a pop of color and sweetness.
Step 10
Serve warm and enjoy this festive, flavorful side dish with your Thanksgiving feast!
Nutrition Facts
| Serving size | (7042.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3724.2 |
| Total Fat 91.7g | 0% |
| Saturated Fat 14.5g | 0% |
| Polyunsaturated Fat 8.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5003.9mg | 0% |
| Total Carbohydrate 775.4g | 0% |
| Dietary Fiber 224.4g | 0% |
| Total Sugars 186.0g | |
| Protein 63.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2864.6mg | 0% |
| Iron 42.9mg | 0% |
| Potassium 19589.4mg | 0% |
Source of Calories