Butternut Squash Bake with Cranberries and Apples
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Your Thanksgiving table needs this autumnal bake loaded up with seasonal ingredients, fresh herbs, spices, and fresh orange juice.
  • Juice and zest of 1 large orange
  • 2 tablespoons pure maple syrup
  • 2 teaspoons extra virgin olive oil plus more for baking dish
  • 2 tablespoons fresh herbs, finely minced (sage, thyme, rosemary)
  • Pinch each: cloves, cinnamon, and nutmeg
  • Sea salt and pepper, to taste
  • 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
  1. 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.
  2. 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.
  3. Spread the squash, cranberries, and apples evenly in the baking dishes. Sprinkle liberally with salt and pepper.
  4. 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.
  5. 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.
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