January 1, 2011

Roasted Butternut Squash with Cranberries

Happy New Year!! I am so excited about this year. Our family is finally complete with our four precious children, we are settled into a wonderful neighborhood, found a great church and life feels....right. 2011 is going to be a great year here in Chickenville and I wish all the same for you!

I wanted to share this yummy dish for your winter table. It's the perfect way to start off a new year. When you roast veggies on a baking sheet it just brings out the natural sugars and makes them taste amazing. My kids love eating this dish and surprise! it's good for them. The sweet squash and the sweet/ tart cranberries make it seem like a treat. It's a perfect side dish for this time of year with all of the winter squashes in season.

Roasted Butternut Squash with Cranberries
(Adapted from Whole Foods)
1 medium butternut squash
4 tbsp olive oil
Salt and pepper
1 onion (I like to use Vidalia)
2 tsp dried sage
4 tbsp dried cranberries

Preheat oven to 375°F.  Peel squash and cut in half lengthwise.

Scoop out seeds from the center and discard.

Cut squash into large chunks.

Peel onions and cut into half rings. Coat with the olive oil. Season with salt and pepper to taste and arrange on a silicone mat lined baking sheet. Bake for about 30 minutes, or until well caramelized. Stirring and flipping halfway through cooking time.

When squash and onions are done, toss with sage and cranberries. Serve immediately.



  1. This looks amazing! Can't wait to try it this winter. :)


  2. Ivette, let me know what you think. It's one of our newer faves.


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