Cranberry Roasted Squash Recipe

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Cranberry Roasted Squash Recipe

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I created this recipe one day when I wanted a warm, fragrant side dish. The aroma of the squash and cranberries cooking in the oven is just as heavenly as the taste itself. —Jamillah Almutawakil, Superior, Colorado
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 1 medium butternut squash (5 to 6 pounds), peeled and cut into 1-inch cubes
  • 1 medium acorn squash (about 1-1/2 pounds), peeled and cut into 1-inch cubes
  • 2/3 cup chopped fresh or frozen cranberries
  • 1/4 cup sugar
  • 2 tablespoons olive oil
  • 1 tablespoon butter, melted
  • 1 tablespoon molasses
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons rubbed sage
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast 45-55 minutes or until tender, stirring and rotating pans halfway through cooking. Yield: 12 servings (3/4 cup each)
Originally published as Cranberry Roasted Squash in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p19

  • 1 medium butternut squash (5 to 6 pounds), peeled and cut into 1-inch cubes
  • 1 medium acorn squash (about 1-1/2 pounds), peeled and cut into 1-inch cubes
  • 2/3 cup chopped fresh or frozen cranberries
  • 1/4 cup sugar
  • 2 tablespoons olive oil
  • 1 tablespoon butter, melted
  • 1 tablespoon molasses
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons rubbed sage
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast 45-55 minutes or until tender, stirring and rotating pans halfway through cooking. Yield: 12 servings (3/4 cup each)
Originally published as Cranberry Roasted Squash in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p19

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