Cranberry Butternut Squash Recipes

BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

Steps:

• Preheat oven to 425 degrees F.
• Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

CRANBERRY BUTTERNUT SQUASH COUSCOUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss cranberries with 2 teaspoons olive oil, sugar, and thyme in a bowl. Pour onto a baking sheet.
• Arrange butternut squash into a single layer on a separate baking sheet. Coat evenly with 1/4 teaspoon salt and pepper.
• Bake cranberries and squash in the preheated oven until cranberries are softened and lightly browned and squash is tender, 15 to 20 minutes.
• Bring water to a boil in a saucepan; add 1 tablespoon olive oil and 1/2 teaspoon salt. Remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 5 minutes. Fluff couscous with a fork; let cool for 10 minutes more.
• Combine the cranberries, butternut squash, couscous, celery, lemon juice, lemon zest, and the remaining 2 teaspoons olive oil and 1/4 teaspoon salt in a bowl.

BAKED BUTTERNUT SQUASH AND CRANBERRIES

Steps:

• In a bowl, toss squash and onions with 1 tablespoon of olive oil and seasonings.
• combine with cranberries.
• spread in a baking dish.
• preheat oven to 350 degrees.
• place in oven for 1 hour.
• pour cranberry juice over squash and put back in oven for 15-20 minutes.
• serve warm or cold.

BUTTERNUT SQUASH, APPLE AND CRANBERRY CRISP

Steps:

• For the crisp: Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
• Mix the flour, brown sugar and salt in a bowl. Use a pastry blender, two knives, or a food processor to cut in the butter until the size of peas. Add the oats and combine, taking care to not break up the oats too much. Set aside.
• For the filling: In a bowl, combine the squash, apples and cranberries and toss with the granulated sugar, cornstarch, pumpkin pie spice and salt. Transfer to the prepared baking dish. Top with the crisp mixture. Bake until the top is golden brown and crispy, 50 to 55 minutes.

ALMOND CRANBERRY SQUASH BAKE

Steps:

• In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg. Transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash. , Combine the almonds, brown sugar and remaining butter; sprinkle over cranberry sauce. , Bake, uncovered, at 350° for 50-60 minutes or until golden brown and bubbly.

CRANBERRY ROASTED SQUASH

Steps:

• Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.

BUTTERNUT SQUASH MUFFINS WITH CRANBERRIES

Steps:

• Preheat oven to 375F; spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners; set aside.
• In a large mixing bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
• In a separate mixing bowl, thoroughly whisk together the squash, egg, oil and milk.
• Add the wet ingredients all at once into the dry ingredients and mix just until combined; it's important NOT to overmix.
• Fold in the cranberries.
• Spoon batter into prepared muffin cups and bake in preheated oven for 16 to 20 minutes, or until a tester inserted into the centre of the muffins comes out clean.
• Cool muffins on wire racks.