Brown Sugar Butternut Squash With Cranberries
This Butternut Squash With Cranberries is a delicious treat and a perfect holiday side dish. It is sweet and savory at the same time making it a great accompaniment for any main course. The squash is roasted with some granny smith apples, cranberries, brown sugar, and spices. Just like we love it.
Ingredients
- 3 cup butternut squash or pumpkin, peeled and cut into 1" cubes
- 1 medium green apple, peeled and cut
- ½ cup fresh or frozen cranberries
- 2 tablespoons coconut oil melted
- ½ tablespoon cornstarch
- 2 tablespoon brown sugar or pure maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine squash (or pumpkin), apples, and cranberries.
- Mix brown sugar, coconut oil, cornstarch, salt, nutmeg, and cinnamon and toss to evenly distribute.
- Place the squash mixture in an ungreased 1 ½ to 2 quarts prepared baking dish, cover with foil and bake for 20-25 minutes.
- Remove from oven and toss lightly. Bake, covered, for an additional 30-35 minutes, or until squash and apples are tender when pierced with a fork. I'd usually check the squash during the 20 or 30-minute mark.
- Let the casserole cool for about 10-15 minutes to allow the liquid in the bottom of the dish to thicken slightly. Serve warm.
Tried this recipe?Let us know how it was!