Butternut Squash With Cranberries is a sweet and savory holiday side, roasted with granny smith apples, cranberries, brown sugar, and spices—a perfect complement to any main course.
Preheat oven to 350°F. Toss squash, apples, and cranberries with brown sugar, coconut oil, cornstarch, and salt.
Transfer to a baking dish, cover with foil, and bake for 20–25 minutes.
Toss lightly, cover, and bake for another 30–35 minutes until tender.
Let cool for 10–15 minutes to thicken. Serve warm.