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Have you ever found yourself questioning what in the hell you were going to serve for your holiday feast? Do you ever get tired of the same ol’ same ol’? If you answered yes to both questions, then keep reading because have I got the coolest recipe of Sweet and Savory Butternut Squash Rings just for you!
These pretty little rings are a fantastic alternative to the traditional dish of sweet potato or yams covered with marshmallows. You will still get your “sweet fix” from the squash, cranberries and agave nectar. Trust me.
A few notes on the recipe…
With butternut squash, you certainly don’t have to peel off the skin. It’s perfectly fine to eat it and it also tastes damn good. When you get to the hollowed part of the squash, you can use the cookie cutter to remove and discard the pulp and seeds.
If you have two large baking sheets, you could also roast your squash cubes right along with the rings rather than cook them in the skillet. Either way will work fine. I just prefer the skillet method simply because it creates a nice golden crispness to the squash and cooks a bit faster.
Other recipes you can check out and adorn your holiday table with this year are Parsnip Potato Mash with Jackfruit Gravy or Balsamic Brussels Sprouts with Figs
Go ahead..you know you want to! Happy cooking!
~Ruthie
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Sweet and Savory Butternut Squash Rings
- Total Time: 45 minutes
- Yield: 6-8
Ingredients
Instructions
1 whole buttternut squash, sliced into 1/2 inch rounds (peel can be left on)
1 tbsp olive oil
1/4 tsp ground nutmeg
3-4 sprigs fresh thyme, leaves removed
salt and pepper for seasoning
1/2 cup dried cranberries
1/2 cup pecan pieces
dash of cinnamon
blue agave nectar for drizzle
Notes
Preheat oven to 350 degrees.
Using a 2 inch round cookie cutter, carefully cut out the center of every butternut slice. Take the rings and rub them with olive oil and sprinkle with salt and pepper. Place rings onto a baking sheet lined with parchment paper. Bake for 30 minutes or until soft.
Chop the center pieces of the butternut squash into small 1/4 inch cubes and place in a mixing bowl. Heat a medium skillet over medium high heat and add a bit of olive oil to the pan. Add nutmeg, thyme, salt, and pepper to cubes and toss. Place cubes to skillet, cover slightly and cook for 15 minutes (stirring in between) until soft. Add cranberries and walnuts to the skillet and stir.
Remove rings from oven and add cooked cubes into the center of each ring. Sprinkle with cinnamon and drizzle with agave nectar then place back into the oven for 5-10 more minutes. Remove from oven. Using a large flat spatula, transfer to plate and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: roast
