Cranberry-Glazed Roasted Squash (Printable Version)
Roasted butternut squash and Brussels sprouts with tangy cranberry glaze and goat cheese topping.
# Ingredients Required:
→ Vegetables
01 -
1 small butternut squash, peeled and cubed
02 -
450 grams Brussels sprouts, trimmed and halved
03 -
2 medium sweet potatoes (approx. 400 grams), peeled and cubed
→ Seasonings and Oils
04 -
45 milliliters olive oil
05 -
Salt and freshly ground black pepper, to taste
06 -
1 teaspoon dried thyme
→ Cranberry Glaze
07 -
120 milliliters 100% cranberry juice
08 -
30 grams dried cranberries, finely chopped
09 -
2 tablespoons honey
10 -
15 milliliters balsamic vinegar
→ Toppings
11 -
115 grams goat cheese, crumbled
12 -
60 grams dried cranberries, for garnish
13 -
1 tablespoon fresh parsley, chopped (optional)
# Guide to Cooking:
01 -
Set the oven temperature to 200°C (400°F) to prepare for roasting.
02 -
In a large mixing bowl, combine the butternut squash, Brussels sprouts, and sweet potatoes. Drizzle with olive oil, season with salt, pepper, and dried thyme. Toss to coat evenly.
03 -
Arrange the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through to ensure even cooking and caramelization.
04 -
While the vegetables roast, combine cranberry juice, chopped dried cranberries, honey, and balsamic vinegar in a saucepan. Bring to a simmer and cook for 8 to 10 minutes until the mixture thickens slightly.
05 -
Transfer the roasted vegetables to a serving bowl. Drizzle with the cranberry glaze and toss gently to coat. Sprinkle crumbled goat cheese and dried cranberries on top. Garnish with fresh parsley if desired.
06 -
Serve the salad warm to enjoy the full depth of flavors.
# Extra Suggestions:
01 -
Roasting vegetables in a single layer promotes optimal caramelization and flavor development.
02 -
Adjust honey quantity according to preferred sweetness; maple syrup can be used as an alternative.
03 -
Parsley adds freshness but is optional.