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Roasted Butternut Squash with Cranberries


Roasted Butternut Squash with Cranberries

Roasted Butternut Squash with Cranberries.

© 2010 Ashley Skabar, licensed to About.com, Inc.
This simple dish is delightful during the fall and winter months. Easy enough for weeknight dinners but festive enough for family gatherings and holidays like Thanksgiving, this healthy, bright dish will become a yearly tradition in your household.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8 servings


  • 3 T. packed brown sugar
  • 1/2 t. salt
  • 1/2 t. ground cinnamon
  • 1/8 t. nutmeg
  • 6 cups cubed butternut squash chunks (cut into 1" cubes)
  • 3 cups chopped apples (chopped into roughly 1" pieces)
  • 1 1/2 cups chopped shallots
  • 3/4 cup dried cranberries
  • 2 T. finely chopped fresh ginger
  • 2 T. olive oil
  • 2 T. maple syrup
  • 2 t. fresh lemon juice


1. Preheat the oven to 350 F. Lightly oil a 9" x 13" casserole dish and set aside.

2. In a small bowl, combine the brown sugar, salt, cinnamon and nutmeg until well combined. Set aside.

3. In a large mixing bowl, combine the butternut squash cubes, apple pieces, chopped shallots, dried cranberries and ginger until well mixed. In a small bowl or mixing glass, whisk together the olive oil, maple syrup and fresh lemon juice. Toss the butternut squash mixture with the olive oil mixture until evenly coated. Toss with the brown sugar mixture until evenly coated.

4. Spread the butternut squash mixture into the casserole dish and bake for 45 minutes, stirring half-way through, until the squash and apples are tender. Serve hot.

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