I created this recipe one day when I wanted a warm, fragrant side dish. The aroma of the cranberries and squash cooking in the oven is just as heavenly as the flavor itself. —Jamillah Almutawakil, Superior, Colorado
Cranberry Roasted Squash
Cranberry Roasted Squash
Prep Time
15 min
Cook Time
45 min
Yield
12 servings
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 until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.
Nutrition Facts
3/4 cup: 161 calories, 3g fat (1g saturated fat), 3mg cholesterol, 214mg sodium, 35g carbohydrate (12g sugars, 8g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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