Cranberry Glazed Butternut Squash


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There are just certain flavors that remind me of Fall and Thanksgiving.  Cranberry is one.  Although butternut squash is available year ’round in my neck of the woods, I still think of it as an autumn vegetable.  This recipe combines the two.
 

Cranberry Glazed Butternut Squash

Ingredients

For the Squash:

  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 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)

For the Cranberry Glaze:

  • 1/2 cup fresh cranberries
  • 2 tablespoons orange juice (from about 1/2 an orange)
  • 1 teaspoon grated orange peel (from about 1/2 an orange)
  • 1/8 teaspoon salt
  • 2 tablespoons brown sugar, more to taste
  • 1 teaspoon olive oil
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons chopped fresh chives or chopped parsley, for garnish

Instructions

Preheat the oven to 350° F.  On a baking sheet lined with aluminum foil, toss the squash with oil to coat on all sides.  Flip them cut side up and season with nutmeg, ginger, 1/8 teaspoon salt, and pepper.  Roast until tender, about 30 to 40 minutes depending on the size of your squash pieces.

Meanwhile, in a small saucepan, combine the cranberries, orange juice and peel, brown sugar, and 1/8 teaspoon salt.  Cook over medium heat until the cranberries burst and you can smash them with the back of a spoon, 10 to 12 minutes.  Stir in 1 teaspoon olive oil and vanilla extract.

Brush the glaze over the roasted squash and put back in the oven for an additional 5 or 6 minutes.

Garnish with chives or parsley.

Serves 6 to 8.