Behind The Butter

baked butternut squash with cranberries

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.

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  • Maria
    November 15, 2010 at 8:40 pm

    I 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 pm

    Love the idea of roasted cranberries.

  • stacey-healthylife
    November 15, 2010 at 9:31 pm

    Yum, looks pretty also.

  • Alexia @ DimpleSnatcher
    November 15, 2010 at 9:51 pm

    Y’all wanna hear something crazy?!
    I never had butternut squash.
    There I said.

    • Jen
      November 16, 2010 at 4:45 am

      I 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 pm

    I 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 pm

    Love 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 pm

    cranberries 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 am

    That looks so beautiful and festive! Bet it tastes amazing!

  • chelsey @ clean eating chelsey
    November 16, 2010 at 4:02 am

    Must. Try. Now.

  • Michele @ Healthy Cultivations
    November 16, 2010 at 4:40 am

    I 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 am

    I 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! šŸ˜‰ )
    cathy b. @ brightbakes

  • Lori Lynn
    November 16, 2010 at 11:57 am

    That looks really good. I love squash!

  • Mandyk
    November 24, 2010 at 12:29 pm

    Thanks 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 am

    Sweet, 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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