Roasted Butternut Squash With Onions And Cranberries – a delicious recipe with Butternut, cranberries, olive oil, red wine vinegar, thyme, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
1095
kcal
Calories
120
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Large Butternut Squash ( or 2 small), 2-3 onions(yellow or red), 1/2 cup dried cranberries, 4-6 tablespoons olive oil, and more.
Yes, Roasted Butternut Squash With Onions And Cranberries falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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