Butternut Squash, Cranberry and Apple Bake

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.)

Before
After
Feel free to use sweet potatoes instead of butternut or another type of winter squash.  Whatever you have on hand.  Toss in some onions and garlic if you’re feeling in the mood for something more savory.  The leftovers are soooo good over mixed greens.  My favorite way was tossed with cooked quinoa with a little chimichurri drizzled over the top.  (It wasn’t as strange as it sounds.)

Butternut Squash, Cranberry, and Apple Bake

Ingredients:
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

Instructions:
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.

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18 Comments

  1. Thank you for this recipe. I am definitely going to make it this upcoming holiday season and I think I may even add some purple potatoes for some added color and pop! My intern found this and we are going to feature it on or monthly Senior Nutrition Blog!
    Happy Holidays!

  2. I’d like to make this for my son’s school Xmas party pot luck dinner so I’ll need a large quantity. Can I cook this in the slow Cooker? If so, for how long?

    1. Hi Melissa! I personally wouldn’t cook this in a slow cooker – I think the good flavor from being roasted would be lost. But you could make it ahead of time and keep it warm in a slow cooker. Or I suppose if you have one of those giant electric roasters you could put it in there. My best guess on time would be about the same for roasting in the oven. The other thing you’d want to watch out for is the squash, apples, and/or cranberries getting too soggy or mushy. That’s why I’m thinking a slow cooker wouldn’t be your best bet with this particular recipe. Hope that helps!

  3. Hi, what would you recommend if you can’t use maple syrup as a sweetner? Also, have you ever added other veggies to this? I’m thinking parsnip might be nice.

    1. Parsnip would be nice! You could use honey or even a sprinkle of brown sugar instead of the maple syrup, or even leave it out all together. I’ve roasted without it before and it’s still yummy.

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