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Cranberry Glazed Butternut Squash

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“The squash is roasted, then brushed with a cranberry-orange glaze.”
READY IN:
1hr 45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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