By Angela
Serves 3-4
2 cups butternut squash, peeled and diced into 3/4-inch cubes
1 cup cranberries
1/2 medium onion, sliced into wedges
1 tsp each crumbled dried rosemary and thyme
1 tsp olive oil
1 tsp pomegranate or cranberry juice
2 tsp balsamic vinegar
sea salt
Preheat oven to 400F. In a bowl, combine all ingredients except for sea salt. Toss to coat, then pour into a baking dish.
Sprinkle with sea salt and cover the dish with foil. Bake for 20 mins, then remove the foil and bake for another 40, or until squash is soft. Serve as a side dish or on top of greens as a warm salad, using the thickened juices in the dish as dressing.
Makes 3-4 servings.
Maria
November 15, 2010 at 8:40 pmI will be making this soon! I just bought a squash at the grocery store because I used to love it as a child but couldn’t remember how my mom prepared it. This looks yummy so I will have to try.
Krystina (Basil & Wine)
November 15, 2010 at 9:27 pmLove the idea of roasted cranberries.
stacey-healthylife
November 15, 2010 at 9:31 pmYum, looks pretty also.
Alexia @ DimpleSnatcher
November 15, 2010 at 9:51 pmY’all wanna hear something crazy?!
I never had butternut squash.
There I said.
Jen
November 16, 2010 at 4:45 amI never before this year either. But it’s so good. Get one and roast it and love it forever!
Terra
November 15, 2010 at 10:23 pmI am so excited to find someone else who has a love for France as much as I do! I found you on The Project Food Blog, I really enjoyed your video. This recipe looks amazing, I am such a fan of butternut squash:) I look forward to reading more of your blogs! Merci Beaucoup!
Jil @ Big City, Lil' Kitchen
November 15, 2010 at 10:46 pmLove the idea of throwin the cranberries in there…I have a bag in my freezer just begging to be used!
Averie (LoveVeggiesAndYoga)
November 15, 2010 at 10:49 pmcranberries must add just a little tang and tartness…and they provide such a great visual contrast in the photo. Beautiful!
Ravenous Rowie
November 16, 2010 at 12:39 amThat looks so beautiful and festive! Bet it tastes amazing!
chelsey @ clean eating chelsey
November 16, 2010 at 4:02 amMust. Try. Now.
Michele @ Healthy Cultivations
November 16, 2010 at 4:40 amI am always looking for new ways to use cranberries this time of year, and this is a wonderful new option.
Cathy B. @ Bright Bakes
November 16, 2010 at 7:16 amI can definitely see something like this being a good stand-in for the same-ole sweet potatoes on the holiday table…(although, to be sure, there is nothing wrong with sweet potatoes either! 😉 )
love,
cathy b. @ brightbakes
Lori Lynn
November 16, 2010 at 11:57 amThat looks really good. I love squash!
Mandyk
November 24, 2010 at 12:29 pmThanks for posting these Thanksgiving recipes. I was looking for new, unique recipes. I have this one in the oven right now, and I’m making the upside down apple cake next.
tessler
December 10, 2010 at 11:43 amSweet, and tart, and sweet, and has a bite. YUM! (Even if I did overcook it.)
I just enjoyed the last of the batch mixed with wilted spinach, EVOO, avocado chunks, and grapes. TOTALLY delish!
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