Roasted Butternut Squash with Sage and Cranberries

Roasted Butternut Squash with Sage and Cranberries

Serves 4 to 6

Roasted squash embodies the essence of cold weather meals, caramelized onions add a piquant touch, and fresh sage and dried cranberries dress it up for the holidays. A versatile side dish that complements anything from a weekday family dinner to a lavish holiday celebration. 

Ingredients: 
  • 1 medium butternut squash
  • 4 tablespoons extra-virgin olive oil, divided
  • Fine sea salt and ground black pepper
  • 2 medium onions
  • 2 tablespoons chopped fresh sage
  • 4 tablespoons dried cranberries or cherries
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Method: 

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. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.

Peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. Serve immediately.

Nutritional Info: 
Per Serving:210 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 240mg sodium, 29g carbohydrate (6g dietary fiber, 9g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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