Roasted Butternut Squash And Cranberries Recipes

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BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES



Butternut Squash with Apple and Cranberries image

This hearty butternut squash recipe has all the warmth of fall wrapped into this one seasonally delicious dish!

Provided by I Can't Believe its Not Butter!

Categories     Trusted Brands: Recipes and Tips     I Can't Believe It's Not Butter!®

Time 1h

Yield 4

Number Of Ingredients 7

¼ cup I Can't Believe It's Not Butter!® Spread, melted
1 (1- 3/4) pound butternut squash, cut into 1/2-inch cubes
1 medium apple, cubed
½ cup dried cranberries
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons firmly packed brown sugar

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.

Nutrition Facts : Calories 250.4 calories, Carbohydrate 47.2 g, Fat 8.4 g, Fiber 5.7 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 101.4 mg, Sugar 24.3 g

CRANBERRY ROASTED SQUASH



Cranberry Roasted Squash image

I created this recipe one day when I wanted a warm, fragrant side dish. The aroma of the squash and cranberries cooking in the oven is just as heavenly as the taste itself. -Jamillah Almutawakil, Superior, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1 medium butternut squash (5 to 6 pounds), peeled and cut into 1-inch cubes
1 medium acorn squash (about 1-1/2 pounds), peeled and cut into 1-inch cubes
2/3 cup chopped fresh or frozen cranberries
1/4 cup sugar
2 tablespoons olive oil
1 tablespoon butter, melted
1 tablespoon molasses
2 garlic cloves, minced
1-1/2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 161 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 214mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 8g fiber), Protein 2g protein. Diabetic Exchanges

BAKED BUTTERNUT SQUASH AND CRANBERRIES



Baked Butternut Squash and Cranberries image

Make and share this Baked Butternut Squash and Cranberries recipe from Food.com.

Provided by hipbonez

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium butternut squash, peeled and cubed
1/2 onion, sliced
1/2 cup dried cranberries
1 tablespoon olive oil
sage
thyme
1 pinch cinnamon
1/4 cup cranberry juice (white or red)

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.

Nutrition Facts : Calories 177.4, Fat 3.7, SaturatedFat 0.5, Sodium 12.4, Carbohydrate 38.2, Fiber 6.4, Sugar 9.2, Protein 3

ALMOND CRANBERRY SQUASH BAKE



Almond Cranberry Squash Bake image

When my husband and I visit family in North Dakota, I bring along the ingredients to make this casserole. It gets rave reviews every time I make it. -Ronica Skarphol Brownson, Madison, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

4 cups mashed cooked butternut squash
4 tablespoons butter, softened, divided
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup sliced almonds
1/4 cup packed brown sugar

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.

Nutrition Facts :

ROASTED BUTTERNUT SQUASH AND CORN SALAD WITH CRANBERRIES AND CILANTRO



Roasted Butternut Squash and Corn Salad with Cranberries and Cilantro image

Perfect side dish for fall, may be served warm or cold. Also note that it is gluten-free!

Provided by devaroni

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 12

1 pound butternut squash, peeled and diced, or more to taste
¼ cup olive oil, divided
4 ears corn on the cob, husks and silk removed
1 tablespoon olive oil, or as needed
1 small red onion, chopped
¾ cup dried cranberries
lemon, juiced
3 tablespoons chile paste
1 tablespoon garlic powder
1 teaspoon cider vinegar
½ teaspoon paprika
½ bunch cilantro, chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange butternut squash into a single layer onto a baking pan. Drizzle 1 tablespoon olive oil on top. Wrap each ear of corn in aluminum foil.
  • Bake in the preheated oven until squash is tender, about 15 minutes. Continue cooking corn until charred, about 15 minutes more.
  • Cut corn kernels off cob; place in a container with the butternut squash.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until softened and translucent, about 5 minutes. Add cranberries; cook and stir until soft and slightly plump, 5 to 7 minutes. Transfer onion and cranberries to the squash mixture.
  • Combine the remaining 2 tablespoons olive oil, lemon juice, chile paste, garlic powder, vinegar, and paprika in a bowl. Toss with the cranberry-squash mixture. Mix cilantro into the salad.

Nutrition Facts : Calories 196.8 calories, Carbohydrate 30.9 g, Fat 9.9 g, Fiber 4 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 60.7 mg, Sugar 11.8 g

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