Author Notes
Someone brought me a side dish similar to this years ago, so I picked it apart, added new things until I liked what I ended up with. My husband who swears he hates all types of squash loves it. —Gracie
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Ingredients
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4 cups
Cubed, Butternut Squash
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3/4 cup
Dried Cranberries
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1/4 cup
Red Wine (can use water)
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2
Medium Sweet Yellow Onions
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3
Heads of garlic
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2 tablespoons
Olive Oil
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2 tablespoons
Fresh Chopped Oregano (can used dried)
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2 sprigs
Rosemary
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Pinch
Salt & Pepper
Directions
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Pour wine over cranberries, microwave for 30 seconds and let them sit until you assemble the rest of the ingredients.
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Peel and dice butternut into to "quarter" sized chunks
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Peel onions, cut into quarters then in half again, separate into pieces
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Peel garlic gloves and leave them whole (cut very large cloves in half or about same size as squash pieces)
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Mix all ingredients in a large bowl. add olive oil and herbs
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Drain cranberries and add to mix, and toss well
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Pour into a retangular glass baking dish and pour the wine the cranberries soaking in over the top
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Bake uncovered at 350 for 1 hour, 10 min. Check the squash every 20 minutes or so and adjust time to suit your preference of firm or soft squash.
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Add salt and pepper to taste at the table. Also, a sprinkle of sugar or splenda brightens things up if you like a sweeter dish
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