Brown Sugar Butternut Squash With Cranberries

Cubed butternut squash baked with tart cranberries, granny smith apple, brown sugar and warm spices until the edges caramelize and the juices thicken into a sauce. A hands-off holiday side that goes into the oven alongside everything else.

5 from 1 vote

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Prep Time 15

Cook Time 55

Total Time 1 10

Course Side Dish

Servings servings

Video

Equipment

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 tablespoon 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 the oven to 350°F (175°C).
In a large bowl, combine the squash (or pumpkin), apple, and cranberries.
3 cup butternut squash or pumpkin, 1 medium green apple, ½ cup fresh or frozen cranberries
Add the brown sugar, melted coconut oil, cornstarch, salt, nutmeg, and cinnamon, and toss until everything is evenly coated.
2 tablespoon brown sugar or pure maple syrup, 2 tablespoon coconut oil, ½ tablespoon cornstarch, ¼ teaspoon salt, ⅛ teaspoon ground nutmeg, ¼ teaspoon ground cinnamon
Tip the squash mixture into an ungreased 1½ to 2 quart baking dish, cover with foil, and bake for 20-25 minutes.
Remove from the oven and toss lightly. Cover again and bake for a further 30-35 minutes, until the squash and apple are tender when pierced with a fork but not mushy. Ovens vary, so start checking at the 45 minute mark.
Let the casserole rest for 10-15 minutes so the liquid in the bottom of the dish thickens into a sauce. Serve warm. If you like this recipe, please leave a 5-star rating, thank you!

Notes

For cranberries that hold their shape: they burst and collapse over a full bake, which is lovely if you want a saucy dish. Stir them in during the last 15-20 minutes instead if you would rather they stayed whole.
Keep it covered: the foil is what stops the top drying out. It matters even more if you add nuts, which scorch long before the squash is tender.
Do not skip the rest: the liquid pooling in the bottom of the dish thickens as it cools. Serve it straight from the oven and it will be watery.
Make it ahead: combine the squash, apple and cranberries in the dish and refrigerate for up to 24 hours. Add the sugar, oil, cornstarch and spices on the day and bake as written.