Annie’s favorite dish – cubed butternut squash and whole cranberries, tossed with panko, garlic, and thyme – is just something she made up, she explains. “It’s crunchy and colorful, decorative and delicious. You have some chopping to do, but beyond that, it couldn’t be easier. (I’m all about stress-free holidays!)”
Preheat the oven to 450 degrees and get organized.
Save yourself an hour and start with 2-3 pounds of pre-cut butternut squash. Then cut into smaller, 1-2-inch cubes.
The beautiful thing about this recipe is that the measurements are just guidelines and don’t need to be precise – this dish is pretty fool proof.
That said, chop a handful of fresh rosemary and the leaves of a handful of fresh thyme. Add 2-3 cups whole fresh cranberries, a dozen garlic cloves, pressed, a cup of panko breadcrumbs, ½ cup olive oil, kosher salt, and several grinds of black pepper. Use your hands to toss.
Spread across a sheet pan, sprinkle with another 1/2 cup of panko, and roast for 35-45 minutes. (Use a fork to test for done-ness.)
Looking for more holiday inspiration? See Annie’s guide to foraging for a centerpiece.
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