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Cranberry Butternut Squash

CRANBERRY BUTTERNUT SQUASH

Ingredients

1 medium      Butternut squash
4 Tbsp.          Extra-virgin olive oil, divided
                       Sea salt and ground pepper
2 medium      Onions
2 Tbsp.          Sage, chopped
1/2 cup         Robert Rothschild Farm Cranberry Sauce

 

Instructions

Preheat oven to 375 degrees F. Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 Tbsp. of the olive oil. Season with salt and pepper to taste and arrange on a baking sheet. Bake for about 25 minutes, or until well caramelized.

Peel onions and cut into large chunks. Coat with remaining 2 Tbsp. 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 Cranberry Sauce. Serve immediately.

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