1 medium butternut squash, peeled, seeded, and cubed
2 cups fresh or frozen cranberries, rinsed (don't thaw if frozen)
3-4 medium apples, peeled and cored, cut into cubes
Instructions
Preheat oven to 400°F. Generously grease one deep-sided 9X13-inch, or two smaller baking dishes (such as 8X11-inch or 8-inch square) with olive oil.
In a very large mixing bowl, whisk together orange juice and zest, maple syrup, olive oil, herbs, and spices. Add the cubed butternut squash, cranberries, and apples. Toss to coat.
Spread the squash, cranberries, and apples evenly in the baking dishes. 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 8-10 large servings, but will go farther as part of a feast. Use leftovers the next day over mixed greens with your favorite vinaigrette and a sprinkling of toasted pecans.
Notes
Substitute other kinds of winter squash or sweet potato for the butternut. Fresh or frozen cranberries can be used.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2012/01/butternut-squash-cranberry-and-apple-bake.html