This is a great dish I’ll add to our Thanksgiving table — it was inspired by a Rachel Ray recipe but I made it vegan and added dried cranberry’s – yum!
I found the original recipe while waiting for my husband to get his hair cut, always a nice selection of magazines at the salon! This comes from Rachel Ray’s November 2014 issue on page 115.
Preheat oven to 375 and prepare a baking sheet with foil or parchment and coat generously with olive oil cooking spray. In a large bowl combine 1/4 cup of light brown sugar, 1 1/2 teaspoon of sea salt, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon of nutmeg. Peel and cut a large butternut squash into 3/4 inch cubes. Toss squash cubes in the dry mixture until fully coated. Place the squash on the prepared baking sheet and roast for 20 minutes, take out and flip the squash over, and then roast for another 20 minutes.
Move roasted squash into a casserole dish and top with 2 tablespoons of crushed walnuts. The recipe also called for topping with goat cheese but I used Kite Hill vegan ricotta cheese instead along with a handful of dried cranberry’s.
It’s nice and sweet with a bite from the cayenne pepper plus creamy vegan cheese on top — great new side dish for Thanksgiving!