Caramelized Cranberry & Butternut Squash levels up traditional flavors. Try this easy-to-make side dish in your holiday meal!
You know me. I like to take something boring and give it a glow up. ๐
As a kid, I hated squash. I think it was a texture thing. Or maybe it was because squash is just boring! Bland! Well, I had to do something about that.
Let’s start with butternut squash roasting in the oven with maple syrup, olive oil and salt. But while that stuff is in the oven, let’s caramelize some onions and cranberries. Wait. You’ve never caramelized cranberries before? I hadn’t either, until I left them on the stove too long. And I liked it.
My mom, an artist, used to tell me that some of the best things in art happen by accident. In this case, she was absolutely right!
Other butternut squash recipes
Can’t get your mind around caramelizing cranberries, or you just want more butternut recipes? Here are a couple of other squash recipes you can try for getting that veggie in you.
Equipment
No special equipment needed for this recipe! However, here are a couple of things that will make your job easier:
- a really good 8″ chef’s knife – You’ll need a good knife to take down that big ol’ squash. If you don’t have one yet, consider investing in a good knife. It will make your cooking much more enjoyable.
- a silicone baking mat – Use this in place of parchment paper if you want something non-stick, washable and re-usable.
I hope you will give this dish a try! As always, I am wishing you great love and deep healing.
๐,
Wendi
Caramelized Cranberry & Butternut Squash
Course: SidesCuisine: AIP, PaleoDifficulty: Easy4
servings20
minutes20
minutesCaramelized Cranberry & Butternut Squash levels up traditional flavors. Try this easy-to-make side dish in your holiday meal!
Ingredients
3 cups 3 butternut squash, cut into 1″ cubes
3 TBSP 3 + 2 TBSP extra virgin olive oil, divided
1.5 TBSP 1.5 chopped fresh sage
1 TBSP 1 + 1/2 TBSP pure maple syrup
1/2 tsp 1/2 + 1/2 tsp sea salt, divided
1 cup 1 sliced onions
1/4 cup 1/4 unsweetened dried cranberries (no oils or sugars)
Directions
- Preheat oven to 400ยบF. In a large bowl, toss together squash, 3 tablespoons olive oil, sage, 1 tablespoon maple syrup, and 1/2 teaspoon salt. Turn out onto a parchment- or silicone-lined roasting sheet. Bake for 20 minutes, stirring halfway through.
- While squash is cooking, place 2 tablespoons olive oil in a large skillet or chef’s pan over medium heat. Add onions, 1/2 teaspoon salt, 1/2 tablespoon syrup, and cranberries. Cook, stirring occasionally, until onions are brown. Keep an eye on it. If needed, adjust heat so that it doesn’t burn.
- When squash is done, add it to the skillet. Combine all, and heat through. Serve!
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