This Butternut Squash with Cranberries is a sweet and savory holiday side, roasted with Granny Smith apples, cranberries, brown sugar, and spices—just the way we love it!
Preheat oven to 350°F. In a bowl, mix squash (or pumpkin), apples, and cranberries.
Mix brown sugar, coconut oil, cornstarch, salt, nutmeg, and cinnamon. Toss with squash mixture, place in a baking dish, cover with foil, and bake for 20-25 minutes.
Remove from oven, toss lightly, and bake covered for another 30-35 minutes until squash and apples are fork-tender. Check at the 20-30 minute mark.
Let cool for 10-15 minutes to thicken, then serve warm.