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Cranberry Roasted Squash

0 | 0 Reviews
Total Time:Prep: 15 min. Bake: 45 min.

By Taste Of Home Editorial Team

Recipe by Jamillah Almutawakil

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 01, 2023

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

TEST KITCHEN APPROVED

Cranberry Roasted Squash

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Yield:12 servings
Prep:15 min
Cook:45 min
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Ingredients

  • 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
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Directions

  1. 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

3/4 cup: 161 calories, 3g fat (1g saturated fat), 3mg cholesterol, 214mg sodium, 35g carbohydrate (12g sugars, 8g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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