Recipes for Thanksgiving: Baked Butternut Squash with Cranberries
In preparation for Thanksgiving, we will be featuring recipes on the Rubenstein Law blog. Click the link to see more ideas for your Thanksgiving table!
When invited to a family dinner or friendsgiving feast—and one is pressed for time—a simple (but delicious!) side dish is ideal. This recipe comes highly recommended from a Rubenstein Law staff who made this side dish for a Friendsgiving dinner.
Tip: This easy-to-make dish takes even less time to prepare when using pre-cut butternut squash, available at most grocery stores. To add a little something extra to your recipe, consider adding: crumbled feta cheese and rosemary springs as garnish, or mix pecans into the dish (but first make sure guests don't have any nut allergies!)
1 large butternut squash, peeled & cubed
1-2 TB olive oil
2-3 TB honey
3/4 C fresh or frozen (but thawed) cranberries, halved.
1/2 TSP cinnamon
1 TSP salt
Preheat oven to 400 degrees.
Place squash on baking sheet or oven-safe dish and mix in oil and 1/2 teaspoon salt with squash. Bake for 30-40 minutes until tender.
Add honey, cranberries, cinnamon, cinnamon, and 1/2 teaspoon of salt and combine with squash. Put back into oven for another 10-15 minutes until it starts to caramelize.
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