This Squash with Maple Walnuts & Cranberries recipe is everything you want in a cozy autumn dish: roasted vegetables with deep caramelized edges, bursts of tart dried cranberries, and the irresistible crunch of sweet maple-glazed walnuts. It comes together with simple ingredients and has the sort of delicious contrast between sweet, savory, and nutty that always wins rave reviews at any table. Whether you’re adding color to your weeknight dinners or looking for a standout side for the holidays, this dish delivers in both looks and flavor.
Ingredients You’ll Need
One of the joys of Squash with Maple Walnuts & Cranberries is the straightforward ingredient list. Each component offers its own flavor, texture, or pop of color, combining to create a dish that’s even more than the sum of its parts.
- Brussels sprouts: Trimmed and halved, they roast to sweet, crispy-edged perfection and lend gorgeous green to the mix.
- Butternut squash: Peeled and cubed, its bright orange flesh becomes sweet and tender after roasting.
- Olive oil: Helps everything roast evenly and adds a subtle fruitiness.
- Salt: Essential for bringing out the natural flavors.
- Black pepper: Lends mellow warmth and balances the sweetness.
- Dried thyme: Adds a quiet earthiness that complements both squash and sprouts.
- Smoked paprika (optional): Gives a gentle smokiness and beautiful color to the veggies.
- Walnuts: Provide crunch and a rich, nutty undertone once glazed.
- Pure maple syrup: Turns the walnuts into sweet, sticky clusters—don’t be tempted to substitute pancake syrup!
- Dried cranberries: A pop of tartness and chewy texture to contrast the roasted veggies.
- Chopped fresh parsley: For a final fresh, herbal note and lovely green flecks on top.
How to Make Squash with Maple Walnuts & Cranberries
Step 1: Prepare and Preheat
Start by heating your oven to 200°C (400°F). While the oven warms up, trim and halve your Brussels sprouts and peel and cube the butternut squash. Lining up all your ingredients now will set you up for easy, breezy assembly.
Step 2: Season and Arrange
Spread the Brussels sprouts and butternut squash evenly on a large baking sheet. Drizzle with olive oil and sprinkle over salt, black pepper, thyme, and a dash of smoked paprika if you want a little smoky undertone. Toss everything gently with your hands or a spatula so each piece is nicely coated—this ensures every bite gets packed with flavor.
Step 3: Roast the Vegetables
Slide the tray into the oven and roast for 25 to 30 minutes. Make sure to stir or flip the vegetables once halfway through, so they caramelize evenly on all sides. When you start to see golden brown edges and fork-tender centers, you’re on track for the best Squash with Maple Walnuts & Cranberries experience.
Step 4: Toast and Glaze the Walnuts
While the veggies are roasting, grab a small skillet and toast the walnuts over medium heat for 3 to 4 minutes. Once you notice a nutty aroma and the walnuts just start to deepen in color, drizzle in the maple syrup and stir until they’re well coated and glossy. Remove from the heat to cool—they’ll stick together slightly as they set, making irresistible clusters.
Step 5: Assemble and Finish
Transfer your roasted vegetables to a serving platter. Scatter the maple-glazed walnuts and dried cranberries over the top, letting the mix of colors really shine. Just before serving, sprinkle with chopped fresh parsley for a burst of green and freshness. Serve warm for ultimate comfort.
How to Serve Squash with Maple Walnuts & Cranberries
Garnishes
Fresh parsley is a classic, bright addition, but you can also try finely chopped chives, a sprinkle of flaky sea salt, or even a handful of pomegranate seeds for more jewel-like pops over your Squash with Maple Walnuts & Cranberries platter.
Side Dishes
This dish pairs beautifully with roasted meats like turkey or chicken, but it’s just as fantastic alongside a simple quinoa pilaf, wild rice, or crusty sourdough bread. Let it be the shining star on your holiday buffet table or a colorful companion to a weeknight meal.
Creative Ways to Present
For dinner parties, try mounding the Squash with Maple Walnuts & Cranberries in a wide, shallow bowl, or serve in individual ramekins for a bistro-style touch. For a festive platter, alternate rings of squash, sprouts, and cranberries for a stunning visual effect that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftovers of Squash with Maple Walnuts & Cranberries keep well in an airtight container in the refrigerator for up to three days. The flavors deepen as they sit—and the walnuts maintain surprising crunch, especially if you sprinkle them on fresh just before eating.
Freezing
While the vegetables can be frozen for up to one month, for best texture, store the walnuts and cranberries separately and add them after thawing and reheating. This prevents the toppings from getting too soft or chewy.
Reheating
Reheat gently in a 175°C (350°F) oven on a baking sheet for 10–12 minutes, or until just warmed through. For a quick lunch, a few minutes in the microwave also works, though the oven will help bring back that roasted texture.
FAQs
Can I use frozen vegetables instead of fresh?
You can use frozen Brussels sprouts or butternut squash in a pinch, but expect the finished dish to have a slightly softer texture. Fresh gives the best caramelization and flavor.
Is there a substitute for maple syrup?
While pure maple syrup is the star here, you could use honey for a different, floral sweetness, or agave if you prefer a vegan option. Just note, it will change the flavor profile a bit.
Are other nuts or seeds good in this recipe?
Absolutely! Pecans add lovely richness, and pepitas (pumpkin seeds) are a great nut-free alternative that still bring crunch and color to the Squash with Maple Walnuts & Cranberries.
How can I make this dish in advance?
You can roast the vegetables and prepare the maple walnuts earlier in the day, then assemble and warm everything just before serving. Keep the walnuts and cranberries separate until the last minute for best texture.
Is Squash with Maple Walnuts & Cranberries vegan and gluten-free?
Yes, this recipe as written is naturally vegan and gluten-free, so it’s a safe and flavorful option for almost any gathering.
Final Thoughts
If you’re looking for a dish that delivers both comfort and wow-factor, don’t hesitate to make Squash with Maple Walnuts & Cranberries your next side or centerpiece. With its bold colors and deep, layered flavors, it’s a guaranteed hit you’ll come back to all season long. Give it a try and get ready to share the recipe—everyone will ask!