Side Items

Baked Butternut Squash with Cranberries (optional) and Maple is for Side Dish.

Baked Butternut Squash with Cranberries (optional) and Maple takes 20 minutes to prepare.

Baked Butternut Squash with Cranberries (optional) and Maple takes 45 minutes to cook.

Baked Butternut Squash with Cranberries (optional) and Maple makes 8 servings.

The ingredients for Baked Butternut Squash with Cranberries (optional) and Maple are:

2 1/4 lbs Butternut Squash peeled cut into 1-2" cubes
3 oz. Sliced Cranberries (fresh or frozen) - optional
3 Tablespoons Butter - melted
1 1/2 Teaspoon Salt or to taste
3/8 Teaspoon White Pepper or to taste
1 1/2 Tablespoon Maple Syrup (or to taste) Pure Maine Maple Syrup
2 1/4 tablespoons Brown Sugar or to taste
3/8 Teaspoon Ground Cinnamon

Here is how you make Baked Butternut Squash with Cranberries (optional) and Maple:

1. Lightly brush a shallow baking pan with butter or spray with pan oil. 2. Combine sugar and sliced cranberries.3. Combine squash & cranberries mixture with butter and remaining ingredients except maple syrup. Arrange in pans in a single layer keeping cranberries on top. 4. Bake @ 350 F for 45 minutes or until tender and lightly browned. 5. During the last 15 minutes of cooking drizzle with pure maple syrup.Hubbard, Acorn, Butternut or any winter squash may be used. Seasoning for squash may be adjusted by using nutmeg, allspice, ground clove or ginger and you can also sweeten with honey.Number of Servings: 8Recipe submitted by SparkPeople user DOROTHYMOD.

The nutritional information for Baked Butternut Squash with Cranberries (optional) and Maple is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 116.6

• Total Fat: 4.4 g
• Cholesterol: 11.2 mg
• Sodium: 462.2 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 4.2 g
• Protein: 1.2 g