Cranberry Glazed Butternut Squash

Name: Cranberry Glazed Butternut Squash
Ingredients: 2 tablespoons olive oil; 1 teaspoon olive oil; 12 teaspoon nutmeg, freshly grated; 12 teaspoon ground ginger; 14 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); 12 cup fresh cranberries; 12 orange (2 tablespoons of juice and 1 teaspoon of zest); 2 tablespoons brown sugar, more more to taste; 14 teaspoon vanilla extract; 2 tablespoons fresh chives or 2 tablespoons fresh parsley, chopped for garnish

12 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1 teaspoon olive oil
12 teaspoon nutmeg, freshly grated
12 teaspoon ground ginger
14 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)
12 cup fresh cranberries
12 orange (2 tablespoons of juice and 1 teaspoon of zest)
2 tablespoons brown sugar, more more to taste
14 teaspoon vanilla extract
2 tablespoons fresh chives or 2 tablespoons fresh parsley, chopped for garnish

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.