Ingredients for Baked Butternut Squash And Cranberries
- 1 medium butternut squash (approximately 2 pounds)
- 1 medium yellow onion
- Dried Cranberries
- 1 tablespoon olive oil
- Sage
- Thyme
- ½ teaspoon ground cinnamon
- ½ cup cranberry juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup fresh or frozen cranberries
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How to Make Baked Butternut Squash And Cranberries
- Preheat oven to 350°F (175°C).
- Peel and cube 1 medium butternut squash (approximately 2 pounds).
- Chop 1 medium yellow onion into ½-inch pieces.
- In a large bowl, toss the butternut squash and onion with 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon ground cinnamon.
- Add 1 cup fresh or frozen cranberries to the bowl and gently combine.
- Transfer the mixture to a greased 9x13 inch baking dish.
- Bake for 1 hour.
- Pour ½ cup cranberry juice over the squash and cranberries.
- Return to the oven and bake for an additional 15-20 minutes, or until the squash is tender and slightly caramelized.
- Serve warm or cold. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
36g
Fat
2g
Carbs
12g
