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Roasted Squash with Sage and Cranberries

I love the nutty flavor of butternut squash and this recipe was a delicious addition to my recipe box.

I’m always on the lookout for new squash recipes. I love the nutty flavor of butternut squash and this recipe was a delicious addition to my recipe box.

Roasted Acorn Squash with Sage and Cranberries

  • 1 medium acorn squash
  • 4 tablespoons extra-virgin olive oil*, divided
  • Sea salt and ground pepper
  • 1 medium onion
  • 2 tablespoons  sage, chopped
  • 4 tablespoons dried cranberries
  1. Preheat oven to 375°F.
  2. Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.
  3. Peel onion and cut into large chunks. Coat with remaining 2 tablespoons 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.
  4. When squash and onions are done, toss with sage and cranberries. Serve immediately.

This article was originally published at Ready Nutrition™ on November 3rd, 2012

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