Roasted Butternut Squash with onions and cranberries

By • October 24, 2010 1 Comments

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Author Notes: Spending the weekend with friends on the California coast. First tasted this in Mendocino at a great little deli, we took it home and had it for lunch and then recreated it again from scratch for dinner. This is a modified version from that day. This is a great dish by itself, served with brown rice for a complete meal or as a side dish. Would be tasty and pretty at Thanksgiving. Enjoychm


Serves 6-8

  • 1 Large Butternut Squash ( or 2 small)
  • 2-3 onions(yellow or red)
  • 1/2 cup dried cranberries
  • 4-6 tablespoons olive oil
  • 2-3 tablespoons red wine vinegar
  • 2 sprigs thyme
  • 1 tablespoon salt
  • 1 teaspoon pepper
  1. Peel and chop the butternut squash into 1/4-1/2 inch cubes. Discarding seeds and skin.Put squash into a baking dish. Coat with the olive oil and vinegar. ( I often use more than 2 tbs.vinegar)
  2. Add the fresh thyme. Salt and pepper. Bake in a hot oven (400) for about 45 minutes. It should get golden brown around the edges.
  3. In the meantime, while the Butternut is cooking, caramelize the onions. Peel and slice 1/4 inch thick the 2-3 onions. They cook way down... Put the sliced onions a large skillet with 2-3 tbs olive oil. Cook over med heat for the 45 minutes until they are golden ( but not dark) brown, stirring frequently.
  4. When the Butternut is roasted, pull out of the oven and add the onions and cranberries. Adjust the salt and pepper. Add a splash more of the red vinegar.

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