ROASTED BUTTERNUT SQUASH WITH SAGE AND CRANBERRIES
Steps:
- Preheat oven to 375°F. Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized. Peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. Serve immediately. Nutritional Info: Per Serving:210 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 240mg sodium, 29g carbohydrate (6g dietary fiber, 9g sugar), 2g protein Special Diets: Dairy Free Gluten Free Vegan Vegetarian Wheat Free
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Niyibizi Gerald
[email protected]I can't wait to try this recipe!
Bd Star
[email protected]This is a great recipe for a healthy and delicious side dish.
Steven Stikeleather
[email protected]I highly recommend this recipe to anyone who loves butternut squash.
Moses Banda
[email protected]This recipe is a keeper! It's easy to make and always turns out delicious.
Camilla Magor
[email protected]I've made this dish several times now and it's always a hit. It's a great side dish for any occasion.
ReaperMan 8074
[email protected]I'm not a huge fan of butternut squash, but this recipe changed my mind. The squash was roasted to perfection and the cranberries and sage added a lot of flavor.
Nayana Gamage
[email protected]This recipe is a great way to use up leftover butternut squash. I had some leftover from a soup I made and this was the perfect way to use it up.
Shreedev Kumar
[email protected]I made this dish exactly as the recipe stated and it turned out perfectly. The squash was tender and flavorful, and the cranberries and sage added a nice touch of sweetness and earthiness.
Omolu Mabel
[email protected]The roasted butternut squash with sage and cranberries was a perfect blend of sweet and savory. The squash was perfectly roasted and the cranberries added a nice tartness.
Black Star
[email protected]I'm always looking for new ways to cook butternut squash, and this recipe definitely delivered. It's a unique and flavorful dish that I'll be making again and again.
AnnRich 40
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
Official Ranty
[email protected]The leftovers of this dish were just as good as the first night. I reheated them in the oven and they were still delicious.
Ahmad Karachi786
[email protected]I loved the vibrant colors of this dish. The orange of the squash, the green of the sage, and the red of the cranberries made it a feast for the eyes.
Emily Galvan
[email protected]This recipe was easy to follow, even for a beginner cook like me. I was able to make this dish without any problems.
Bishal Karki
[email protected]I'm definitely going to make this dish again. It's a great way to enjoy butternut squash and a perfect addition to any holiday meal.
diwas bista
[email protected]I served this dish as a side with grilled chicken, and it was a huge hit with my family. Everyone raved about how delicious it was.
Savannah Lang
[email protected]The sage and cranberries added a wonderful depth of flavor to the dish. The sage provided a subtle earthy note, while the cranberries added a burst of sweetness and acidity.
Rangimarie 8
[email protected]I followed the recipe precisely, and the results were stunning. The squash was perfectly roasted, with a slightly caramelized exterior and a tender, creamy interior.
Mary Atieno
[email protected]This roasted butternut squash dish was an absolute delight! The combination of sweet squash, savory sage, and tart cranberries was simply irresistible.