Best 6 Roasted Butternut Squash With Sage And Cranberries Recipes

ROASTED BUTTERNUT SQUASH WITH SAGE AND CRANBERRIES

Steps:

• Preheat the oven to 375°F.
• 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 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange on a parchment-lined baking sheet. Bake for about 10 minutes.
• Meanwhile, peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Use a spatula to move the butternut squash to one half of the baking sheet. Spread the onions on the second half and bake until the squash and onions are well caramelized, about 20 minutes. When squash and onions are done, toss with sage and cranberries. Serve immediately.

ROASTED BUTTERNUT SQUASH WITH SAGE AND CRANBERRIES

Steps:

• Preheat oven to 375°F. 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. Peel onions 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. When squash and onions are done, toss with sage and cranberries. Serve immediately. Nutritional Info: Per Serving:210 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 240mg sodium, 29g carbohydrate (6g dietary fiber, 9g sugar), 2g protein Special Diets: Dairy Free Gluten Free Vegan Vegetarian Wheat Free

CRANBERRY ROASTED SQUASH

Steps:

• Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.

OPRAH'S ROASTED BUTTERNUT SQUASH WITH SAGE

Steps:

• Preheat oven to 350°F
• Peel squash, cut off stem and 1/2 inch of bottom end. Cut squash in half lengthwise. Remove the seeds and pulp. Place flat side down on a cutting board and slice into 1/2 inch pieces.
• Mix sage, olive oil, garlic powder, pepper and salt in a bowl and toss squash pieces in the mixture until they are evenly coated.
• Place squash pieces in a single layer on a large baking pan or dish. Roast squash for 35-40 minutes or until tender and caramelized, flipping pieces half way through cooking.
• Serve hot, garnished with a sprig of fresh or fried sage.

BAKED BUTTERNUT SQUASH AND CRANBERRIES

Steps:

• In a bowl, toss squash and onions with 1 tablespoon of olive oil and seasonings.
• combine with cranberries.
• spread in a baking dish.
• preheat oven to 350 degrees.
• place in oven for 1 hour.
• pour cranberry juice over squash and put back in oven for 15-20 minutes.
• serve warm or cold.

ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE

Steps:

• Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.