Cranberry Roasted Squash

Name: Cranberry Roasted Squash
Prep time: 15 min
Cook time: 45 min
Total time: 60 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

TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD: 12 servings.

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

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

1. 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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