Recipe of the Week from Wisconsin Institute of Nutrition: Baked Butternut Squash with Fresh Cranberries
Fall is a wonderful time for harvest vegetables. Butternut squash, cranberries and honey are all you need for this amazing side dish. You can make this ahead. Try this on Thanksgiving for a simple addition to your menu. If you like this original recipe from Wisconsin Institute of Nutrition, try our other recipes from Feast Without Yeast (in Spanish, Un Banquete Sin Levadura), and Extraordinary Foods for the Everyday Kitchen.
- 1 large or 2 small fresh butternut squash
- 1-2 c. fresh cranberries
- ⅓ - ½ c. fresh unprocessed honey
- Preheat oven to 350F.
- Cut butternut squash lengthwise so you have two halves that contain the seeds.
- Scoop out the seeds.
- Keeping the areas that contained seeds in "bowl" shape, so you can put cranberries inside, chop the remainder of the squash into large chunks.
- Place the squash in a 9x13 pyrex pan.
- Pour whole cranberries into the "bowls" of the squash, and over the remaining squash.
- Drizzle honey over all of the squash and cranberries. Use more honey for a sweeter taste.
- Bake at 350F for an hour, or until the cranberries are bursting open and the squash is fork-tender.
- Serve hot.