Friday, December 5, 2014

Roasted Butternut Squash w/Cranberries

 The Holidays are fast approaching, and it's nice to trot out fabulous roasts and hams.  However side dishes can get a bit boring quickly.  Mashed potatoes and green beans are wonderful selections, but not everyone enjoys them so it's nice to have a back up just in case.
This is a simple and easy side that you can roast ahead of time and heat up.  Or it works as a main dish if you have a vegetarian group. Plus this dish is a big hit if you need to bring something to a dinner party.


Roasted Butternut Squash w/Cranberries


8 servings
5 minutes to prep
45-60 minutes to cook
·       5-6 cups of diced Butternut Squash
·       1/4 Cup Brown Sugar
·       1/2 Cup Cranberries
·       1 Tsp. Sea Salt
·       1 tsp. pepper
·       3 Tsp. Olive Oil



Preheat your oven to 425 degrees.  Peel and dice your butternut squash if not already prepped.


Lay out in pan and sprinkle brown sugar and sea salt across it.  Drizzle olive oil on top and toss to combine.  Then evenly cover top with cranberries.




Roast for 45-60 minutes.  If squash doesn't look like it's cooking evenly, pull out after 30 min and mix up with a spoon to redistribute.




Serve as a side or a main dish.

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