Cranberry Glazed Butternut Squash

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 teaspoon olive oil
• 1/2 teaspoon nutmeg, freshly grated
• 1/2 teaspoon ground ginger
• 1/4 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)
• 1/2 cup fresh cranberries
• 1/2 orange (2 tablespoons of juice and 1 teaspoon of zest)
• 2 tablespoons brown sugar, more more to taste
• 1/4 teaspoon vanilla extract
• 2 tablespoons fresh chives or 2 tablespoons fresh parsley, chopped for garnish

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 line a baking sheet with greased aluminum foil and place squash pieces on the foil and turn to coat all sides with the oil; arrange cut side up.
• 3 combine the nutmeg, ginger, 1/8 teaspoon salt, and pepper, then sprinkle over the squash pieces.
• 4 roast squash until tender, about 30 to 40 minutes.
• 5 meanwhile, in a small saucepan, combine cranberries, orange juice, orange zest, brown sugar, and 1/8 teaspoon salt; cook, over medium heat until the cranberries pop and can be mashed with a spoon, about 10 to 12 minutes.
• 6 add 1 teaspoon olive oil and vanilla extract, mix well.
• 7 brush cranberry glaze over roasted squash and bake for an additional 5 to 6 minutes.
• 8 garnish with chives or parsley and serve warm.