It’s been a very busy few weeks, and I’m glad to be back over here. I’ve got so much to tell you. But that will have to wait until tomorrow. :)
This is what I am bringing to the first Gojee Virtual Potluck. (Have you been over to gojee.com yet?)
A few years ago my friend brought something similar to a cooking club dinner. It was so delicious and I couldn’t find her recipe anywhere, so I made it up as I went along. I brought this to Thanksgiving dinner and then made it again last week. You’ll be eating this like candy, I promise.
The holidays may be over, but that doesn’t mean I’m tired of those flavors–orange, fresh herbs, spices. (Ask me in March.)
1 medium butternut squash, peeled and cubed
2 cups (about 1/2 bag) fresh or frozen cranberries, rinsed (don’t thaw if frozen)
3-4 apples, peeled and cored, cut into cubes
juice and zest of 1 orange
2 Tbsp. maple syrup
2 tsp. extra virgin olive oil plus more for baking dish
1-2 Tbsp. fresh herbs, finely minced (sage, thyme, rosemary)
pinch of cloves, cinnamon, and nutmeg
salt and pepper
Whisk together in a very large bowl, orange zest and juice, maple syrup, olive oil, herbs, and spices (if using). Add the butternut squash, cranberries and apples. Toss to coat.
Preheat oven to 400 degrees F. Generously grease a 9″ by 13″ or two smaller baking dishes (I used an 8 by 11″ and 8″ square) with olive oil. Spread the squash, cranberries, and apples evenly in the baking dish. Sprinkle liberally with salt and pepper.
Bake for about 30-45 minutes or more until the squash is tender, the cranberries have split open and released their juice. Serve warm or room temperature.
Makes enough for 6-8 people. Use leftovers the next day over mixed greens with your favorite vinaigrette and a sprinkling of toasted pecans.