My favorite dish – cubed butternut squash and whole cranberries, tossed with panko, garlic, and thyme – is just something I made up. 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!)
Step 1: Preheat the oven to 450 degrees and get organized.
Step 2: Save yourself an hour and start with buying 2-3 pounds of pre-cut butternut squash. Then cut into smaller, 1-2-inch cubes.
Step 3: 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.
Step 4: Spread across a sheetpan, 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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