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Squash Bake with Maple-Cranberry Drizzle Recipe

Squash Bake with Maple-Cranberry Drizzle Recipe
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★★★★★

4.8 from 15 reviews

A delicious and visually appealing Layered Sweet Potato & Butternut Squash Bake, perfectly seasoned with warm spices and topped with a sweet and tangy maple-cranberry drizzle. This comforting dish is enhanced with optional crumbled cheese and nuts for added texture and flavor, making it an ideal side or vegetarian main for the fall and winter seasons.

Ingredients

Scale

For the Layered Bake

  • 2 large sweet potatoes, peeled and thinly sliced
  • 1 small butternut squash, peeled, seeded, and thinly sliced
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 cloves garlic, finely minced
  • Fresh thyme leaves (optional)

For the Maple-Cranberry Drizzle

  • 1/2 cup fresh or dried cranberries
  • 3 tablespoons pure maple syrup
  • 1 tablespoon honey
  • 2 tablespoons orange juice or water

Optional Topping

  • Crumbled feta or goat cheese
  • Chopped pecans or walnuts

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 190°C (375°F) and lightly grease a baking dish to prevent sticking.
  2. Toss Vegetables: In a large bowl, combine the sweet potato and butternut squash slices with olive oil, salt, black pepper, cinnamon, nutmeg, and finely minced garlic. Toss well to ensure all slices are evenly coated with the seasoning mixture.
  3. Layer Vegetables: Arrange the vegetable slices in the prepared baking dish, either upright or flat, alternating between sweet potato and butternut squash slices to create an attractive layered effect.
  4. Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 35 minutes to allow the vegetables to cook through and start softening.
  5. Finish Baking Uncovered: Remove the foil and continue baking for an additional 20–25 minutes until the vegetables are tender and the tops are lightly caramelized.
  6. Prepare Maple-Cranberry Drizzle: While the bake is cooking, combine cranberries, maple syrup, honey, and orange juice (or water) in a small saucepan. Simmer over medium-low heat for 6–8 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
  7. Serve: Remove the bake from the oven and drizzle the warm maple-cranberry sauce generously over the top. Sprinkle with optional crumbled feta or goat cheese, chopped nuts, and fresh thyme leaves before serving. Serve warm.

Notes

  • For a vegan version, omit honey and cheese, or substitute the honey with additional maple syrup and use vegan cheese.
  • Use fresh cranberries for a tart flavor or dried cranberries for a sweeter drizzle.
  • Layering the vegetables upright creates a more impressive presentation but layering flat works well for ease.
  • Make sure to slice the vegetables thinly and evenly to ensure even cooking.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.

Nutrition

Keywords: sweet potato bake, butternut squash bake, layered vegetable bake, maple cranberry drizzle, fall side dish, vegetarian bake

Find it online: https://maicook.com/squash-bake-with-maple-cranberry-drizzle-recipe/