Roasted Butternut Squash with Pine Nuts and Cranberries

Ingredients

• 1 mediumbutternut squash, peeled and cut into small cubes
• 2 tbsp (30 ml) for roasting, plus more for drizzling; warm version uses an additional 2 tbsp (30 ml)olive oil
• 2 tbsp (about 14 g)dried oregano
• ¼ cup (about 35 g)toasted pine nuts
• ¼ cup (about 30 g)cranberries, fresh or dried
• 2 tbsp (30 ml)balsamic vinegar
• ½ tsp salt; pepper to tastesalt and pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Soak dried cranberries

   If using dried cranberries, cover them with warm water. Drain them when you add them to the squash.

3. 3

   Cut the squash

   Peel the butternut squash and cut it into 1.3 cm (½-inch) cubes.

4. 4

   Coat with oil

   Put the squash in a large bowl, add 2 tbsp (30 ml) olive oil and mix until the pieces are coated.

5. 5

   Season the squash

   Add ½ tsp salt and 2 tbsp oregano, then mix again.

6. 6

   Arrange on a tray

   Line a large pan or baking sheet with foil and brush it with olive oil. Spread the squash out in a single layer.

7. 7

   Roast until tender

   Roast for about 25 minutes, until the squash is slightly soft. For the warm version, follow step 11 instead.

8. 8

   Toast the pine nuts

   Meanwhile, heat the pine nuts in a small pan for about a minute, then take the pan off the heat.

9. 9

   Cool the squash

   When the squash is ready, leave it to cool for about 10 minutes.

10. 10

    Finish as a salad

    For a salad, put the squash in a bowl and mix in the balsamic vinegar. Top with the pine nuts, cranberries and pepper, then drizzle with more olive oil. Add salt as needed.

11. 11

    Serve it warm

    For a warm version, add 2 additional tbsp (30 ml) olive oil. Roast the squash for 15 minutes, add the pine nuts and cranberries, then roast for 10 minutes more.

What is roasted butternut squash salad?

This dish pairs sweet, roasted squash with tart cranberries, toasted pine nuts and balsamic vinegar. Its Greek-inspired combination of olive oil, oregano and sweet-sour flavours makes it work either as a warm side or a cooled salad.

Nutrition and macros by portion

The nutrition label shows one serving as written: 174 calories, 3g protein, 23g carbs, 10g fat.

The squash and cranberries provide most of the carbohydrates, while olive oil and pine nuts contribute most of the fat. Pine nuts add some protein, though this dish is not especially protein-rich; serve it with lentils, beans or another protein-rich accompaniment for a more balanced plate.

Choosing the ingredients

Squash: Cut the pieces to a similar size so they soften at roughly the same rate. Small cubes also make the salad easy to serve and eat.

Cranberries: Fresh cranberries bring a sharper, fruitier note, while dried ones are sweeter and chewier. If using dried berries, soak and drain them as directed before adding.

Roasting for good texture

Oil: Mix the cubes thoroughly with the measured olive oil so their surfaces are lightly coated. Spread them in one layer to give them room to roast.

Doneness: Start checking around 25 minutes for the salad version; the squash should be slightly soft. The warm version follows a shorter first roast before the nuts and cranberries go in for the final 10 minutes.

Toasting the pine nuts

Heat: Toast the pine nuts in a small pan for about a minute, keeping an eye on them and removing them promptly. Their small size means they can darken quickly.

Timing: For the salad, add the toasted nuts as a topping after the squash has cooled. For the warm version, the method adds them to the tray for the final 10 minutes.

Balancing the flavours

Balsamic: Mix the vinegar through the squash for the salad version so its tang reaches the cubes. The recipe adds it at the end rather than roasting it.

Seasoning: Oregano and pepper balance the squash's sweetness, while salt can be adjusted to taste at serving. Add the finishing drizzle of olive oil gradually.

Serving ideas

Serve the warm version alongside roasted vegetables, grains or a main course. For a salad-style plate, let the squash cool for about 10 minutes before adding the toppings.

A crisp green salad or cooked lentils make useful accompaniments when you want to turn the dish into a more substantial meal.

Recipe notes & tips

• Cut the squash into evenly sized 1.3 cm cubes for more consistent roasting.
• Keep the squash in a single layer on the tray rather than piling it up.
• Toast the pine nuts while the squash roasts, but watch them closely.
• Soak dried cranberries in warm water and drain them before adding.
• Taste before serving and adjust the salt, pepper and final oil drizzle.

Variations

• Add feta: Crumble it over the cooled salad just before serving.
• Use fresh herbs: Replace some of the oregano with chopped parsley after roasting.
• Add leafy greens: Toss cooled squash with rocket or baby spinach.
• Make it more filling: Serve it over cooked lentils or grains.
• Try a citrus note: Add a little lemon juice alongside the balsamic vinegar.

Common mistakes to avoid

• Crowding the tray: The squash may soften without roasting evenly; spread it in one layer.
• Uneven cubes: Different-sized pieces cook at different rates; cut them to a similar size.
• Overtoasting the pine nuts: They can darken quickly; heat for about a minute and remove promptly.
• Adding dried cranberries dry: They can be chewy; soak them in warm water and drain before use.
• Overcooking the squash: It can become too soft; check the texture around the stated roasting time.

How to store

Store leftovers in a covered container in the fridge for up to 3 days. Reheat the warm version gently in the oven or microwave; the salad version can be served chilled or brought to room temperature.

Frequently asked questions