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Cranberry Roasted Squash

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
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    12 servings


  • 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


  • 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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