Our cottage is a stone's throw from local working bogs, which still cover more than 14,000 acres in the region. I can't imagine a Thanksgiving without cranberries. In this dish, they add luster and color, like a jewel.
1 (2-pound) butternut squash, peeled and cubed
2 yellow onions, cut into 8 wedges
2 tablespoons extra virgin olive oil
3 tablespoons melted butter
2 tablespoons firmly packed brown sugar
1 tablespoon chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fresh cranberries
1/4 cup toasted slivered almonds
How to Make It
Preheat oven to 500°. Toss first 8 ingredients in a large bowl. Spread squash mixture evenly onto a rimmed baking sheet. Roast, stirring occasionally, 20 minutes.
Add cranberries, and roast 10 to 12 more minutes or until squash is tender. Toss with almonds, and serve immediately.
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