Recipe Butternut Squash With Cranberries
Cover and bake 30 minutes.
Recipe butternut squash with cranberries. Combine all ingredients in 1 1 2 quart baking dish. Pour back on the baking sheet and place back in the oven for 10 being careful not to let it burn. 1 2 pound butternut squash peeled and cubed.
Roast for 25 30 minutes or until squash can be easily pierced with a fork and the edges are starting to brown and caramelized. Preheat oven to 425 degrees f. Remove from oven and add the honey cinnamon cranberries and cayenne pepper.
Heat butter and olive oil together in a large skillet over medium heat. 2 tablespoons extra virgin olive oil. Bring chicken stock butternut squash red onion and cranberries to a boil in a saucepan reduce heat to low and simmer until squash is tender when pierced with a fork about 15 minutes.
Remove cover and bake an additional 15 minutes or until squash is tender. 1 cup fresh cranberries. When squash and onions are done toss with sage and cranberries.
In a medium bowl toss together the squash salt pepper brown sugar and maple syrup. Use a spatula to move the butternut squash to one half of the baking sheet. 2 yellow onions cut into 8 wedges.
Roast for 25 minutes stirring about every 7 8 minutes. It s easiest to mix these in a bowl. Preheat oven to 400.