My sister-in-law introduced this recipe to us last Thanksgiving. It’s a simple combination that I’d never have thought of on my own: butternut squash, cranberries, and onions. Season lightly, bake, and voila! You have seasonal side dish that would taste good any time of the year.
Baked Butternut Squash with Cranberries (from Food.com)
1.5 lbs butternut squash, peeled and cubed
1/2 onion, sliced
1/2 cup dried cranberries
1 tablespoon olive oil
Pinch of sage
Pinch of thyme
Pinch of cinnamon
1/4 cup cranberry juice (white or red)
Preheat oven to 350 degrees.
In a bowl, toss squash and onions with 1 tablespoon of olive oil and seasonings. Combine with cranberries and spread in a baking dish. Bake 1 hour.
Pour cranberry juice over squash and put back in oven for 15-20 minutes.