Butternut Squash, Apple and Cranberry Bake

Butternut Squash Apple Cranberry Bake is the perfect side for Thanksgiving

It’s Thanksgiving week.

What the what?!?!

I’m not a huge turkey fan. But the sides? I’m all about that.

At dinner the other night, we were discussing what we should have for our Thanksgiving meal. Ron “needs” his obligatory Crescent Rolls. And I need our traditional Pumpkin Cheesecake with Walnut Ginger Crust. If all we had was that, I’d be more than satisfied.

With Thanksgiving ideas still on the brain, I remembered that I had a bag of cranberries in my freezer. I was all about making THESE muffins earlier in the year and kind of went nuts stock piling fresh cranberries. Orange and cranberry just go perfectly together. I then remembered I had a ton of butternut squash in my pantry fresh from one of my patients’ garden.

Butternut Squash Apple & Cranberry Bake before it goes in the oven.

I immediately thought of a fantastic dish I had from a potluck that had those two ingredients with an orange flavored sauce. And so the experimenting began.

The result?

Seasonal flavors

Vibrant colors

Rich aroma of cinnamon, cloves and nutmeg

You guys, this is like candy.

Butternut Squash, Apple & Cranberry Bake is the perfect side dish for Thanksgiving dinner.

4.7 from 3 reviews
Butternut Squash, Apple and Cranberry Bake
 
Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 2 apples, cubed ( I used 1 green and 1 red)
  • 2 cups fresh or frozen cranberries ( I used frozen and did not unthaw)
  • ¼ cup orange juice
  • 2 TB pure maple syrup
  • 2 tsp extra virgin olive oil
  • Ground Cloves, Cinnamon and Nutmeg
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray 9 x 13" pan with oil.
  3. Whisk orange juice, maple syrup and extra virgin olive oil and a pinch of each spice to a large bowl.
  4. Add butternut squash, apples and cranberries. Toss.
  5. Spread mixture into prepared pan.
  6. Bake 30 minutes until the squash is tender, the cranberries have split open and released their juice. Serve warm or room temperature.

 

My son thought it was a fruit salad. Technically, it is. I didn’t want to burst his bubble by telling him that there was butternut squash in there until after he gobbled it up. The news of a vegetable in his “fruit salad” did not even faze him. He said he loved it including the butternut squash.

Ding! Ding! Ding! We have a winner!

The leftovers are perfectly marvelous over any type of greens or with quinoa. Or you could top with crumbled goat cheese. Because, well, it’s goat cheese and it tastes good on anything.

For more Meatless Monday ideas, be sure to check out Tina’s weekly link up.

I wanted to share with you guys that I am thrilled to be a KUHL Ambassador and Blogger! I’ve loved this brand for years. In case you aren’t familiar with KUHL, it’s a company that believes everyone should get outdoors and have fun. I do too! Their gear functions and performs so you don’t have to worry if your pants are going to keep you warm enough when you are hiking in 30 degree temps. I’ll admit that I was quite intimidated when I was asked. I mean, take a look at the blog and you’ll see why. My outdoor adventures haven’t involved scaling the side of a mountain lately.

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Check out my first KUHL blog post HERE.  It’s all about doing yoga everywhere. You know I have NO problem with that! Maybe you’ll find me dangling from the side of a mountain doing yoga one day. Maybe.

What’s an essential at your Thanksgiving meal?

Turkey or sides – what do you like better?

 

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