Roasted Butternut Squash & Cranberry Recipe – Bay Cumin Delight

Last Updated on 2 months by Neha Deshmukh

Roasted Butternut Squash & Cranberry Recipe – Bay Cumin Delight

Hey everyone! I’m so excited to share this recipe with you – it’s a real winner, especially when the weather starts to cool down. This Roasted Butternut Squash & Cranberry dish is bursting with flavour, a little sweet, a little savoury, and totally comforting. I first made this a few years ago for a small Diwali gathering, and it was gone in minutes! It’s become a regular on my table ever since.

Why You’ll Love This Recipe

Honestly, what’s not to love? It’s incredibly easy to make, requires minimal hands-on time, and the flavour combination is just chef’s kiss. The sweetness of the butternut squash and cranberries is perfectly balanced by the earthy notes of the bay cumin salt, and roasting brings out the best in all the ingredients. Plus, it’s a beautiful dish – the colours are so vibrant and inviting! It’s a fantastic option for a weeknight dinner or a special occasion side dish.

Ingredients

Here’s what you’ll need to create this Bay Cumin Delight:

• ½ whole butternut squash (about 500g)
• 2 whole sweet potatoes (about 400g total)
• 2 medium carrots (about 200g)
• 2 medium parsnips (about 200g)
• 1 cup tangerine juice (240ml)
• ¼ cup dried cranberries (30g)
• 2 tbsp olive oil (30ml)
• 1 tbsp bay cumin salt

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

Butternut Squash Varieties

Butternut squash comes in different shades, from pale beige to a deep orange. They all taste pretty similar, but I find the darker orange ones tend to be a little sweeter.

Sweet Potato Selection

You can use any variety of sweet potato you like – orange, white, or purple! Orange sweet potatoes are the sweetest, while white ones are a bit more earthy.

The Unique Flavor of Bay Cumin Salt – Origin & Uses

This is the star of the show! Bay cumin salt (also known as kala namak with bay leaf added) is a traditional Indian spice blend. It has a wonderfully complex flavour – smoky, salty, and slightly tangy. You can find it at most Indian grocery stores, or online. It really elevates this dish, but if you can’t find it, you can substitute with regular sea salt and a pinch of smoked paprika.

Olive Oil Choices for Roasting

I prefer using extra virgin olive oil for its flavour, but any good quality olive oil will work.

Dried Cranberries: Types & Benefits

Dried cranberries add a lovely chewy texture and tartness. You can use regular dried cranberries, or opt for organic ones if you prefer. They’re also packed with antioxidants – bonus!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat oven to 425°F (220°C). Get that oven nice and hot – it’s key to getting those beautifully roasted veggies.
2. Chop the vegetables. Peel and chop the butternut squash, sweet potatoes, carrots, and parsnips into roughly 1-inch (2.5cm) cubes. Don’t worry about making them perfect – a little variation is fine!
3. Combine everything in a roasting pan. In a large roasting pan, toss the chopped vegetables, dried cranberries, tangerine juice, olive oil, and bay cumin salt.
4. Toss thoroughly. Make sure everything is evenly coated with the oil and spices. This is important for even cooking and flavour distribution.
5. Roast for 35-45 minutes. Spread the vegetables in a single layer and roast for 35-45 minutes, stirring halfway through. You’ll know they’re ready when they’re tender and slightly caramelized.

Expert Tips

Want to take this roast to the next level? Here are a few of my go-to tips:

Achieving Perfect Roast: Temperature & Timing

The high oven temperature is crucial for getting that lovely caramelization. Keep an eye on the veggies – roasting times can vary depending on your oven.

How to Prevent Sticking & Ensure Even Cooking

Using parchment paper under the vegetables can prevent sticking and make cleanup a breeze. Also, make sure the vegetables are spread in a single layer – overcrowding will steam them instead of roasting them.

Maximizing Flavor with Bay Cumin Salt

Don’t be shy with the bay cumin salt! It really makes this dish sing. You can also add a little extra sprinkle after roasting, if desired.

Variations

This recipe is super versatile – feel free to get creative!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Option

This recipe is naturally gluten-free!

Spice Level Adjustment – Adding Chili Flakes

If you like a little heat, add a pinch of red chili flakes to the roasting pan. My friend, Priya, loves adding a generous pinch – she says it gives it a lovely kick!

Festival Adaptation – Thanksgiving or Christmas Side Dish

This is a fantastic side dish for Thanksgiving or Christmas. You could add a sprinkle of cinnamon or nutmeg for a festive touch.

Serving Suggestions

This roasted butternut squash and cranberry dish is delicious on its own, or as a side to roasted chicken, fish, or tofu. It also pairs beautifully with a dollop of plain yogurt or a sprinkle of chopped fresh herbs like parsley or cilantro.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

Let’s answer some common questions:

What is Bay Cumin Salt and where can I find it?
Bay cumin salt is a unique Indian spice blend with a smoky, salty, and tangy flavour. You can find it at Indian grocery stores or online.

Can I use other citrus juices besides tangerine?
Absolutely! Orange juice, grapefruit juice, or even lemon juice would work well. Tangerine just has a lovely sweetness that I particularly enjoy.

Can this dish be prepared ahead of time?
You can chop the vegetables and combine them with the other ingredients up to a day in advance. Store in the refrigerator and roast just before serving.

What other vegetables can I add to this roast?
Feel free to add Brussels sprouts, red onion, or even apples!

How do I know when the vegetables are perfectly roasted?
The vegetables should be tender and slightly caramelized. You should be able to easily pierce them with a fork.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments if you try it, and what you think!