Cranberry Glazed Butternut Squash |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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The squash is roasted, then brushed with a cranberry-orange glaze. Ingredients:
2 tablespoons olive oil |
1 teaspoon olive oil |
1/2 teaspoon nutmeg, freshly grated |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
fresh ground black pepper |
2 small butternut squash (1 to 1 1/4 pounds each) or 1 large butternut squash, quartered and seeded (2 to 2 1/2 pounds) |
1/2 cup fresh cranberries |
1/2 orange (2 tablespoons of juice and 1 teaspoon of zest) |
2 tablespoons brown sugar, more more to taste |
1/4 teaspoon vanilla extract |
2 tablespoons fresh chives or 2 tablespoons fresh parsley, chopped for garnish |
Directions:
1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with greased aluminum foil and place squash pieces on the foil and turn to coat all sides with the oil; arrange cut side up.
3. Combine the nutmeg, ginger, 1/8 teaspoon salt, and pepper, then sprinkle over the squash pieces.
4. Roast squash until tender, about 30 to 40 minutes.
5. Meanwhile, in a small saucepan, combine cranberries, orange juice, orange zest, brown sugar, and 1/8 teaspoon salt; cook, over medium heat until the cranberries pop and can be mashed with a spoon, about 10 to 12 minutes.
6. Add 1 teaspoon olive oil and vanilla extract, mix well.
7. Brush cranberry glaze over roasted squash and bake for an additional 5 to 6 minutes.
8. Garnish with chives or parsley and serve warm.
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