Thursday, December 12, 2013

Thanksgiving: Roasted Butternut Squash

I feel like my Thanksgiving meal is pretty complete except for one dish. Over the years, I have tried to figure out a good sweet potato dish. I dislike the sickeningly sweet dish with brown sugar and marshmallows. So I have up the sweet potato this year for the butternut squash. It was well received with my guests. And with that, it became a permanent addition to Thanksgiving. And now, it's complete.

Butternut squash can be peeled, and cut up the day prior. I was afraid it might dry out or become slimy. But it didn't that at all. Once the squash is prepped, place it into a pan in once layer, season with salt and pepper, and add oil. Roast in oven at 425oF for about 45 minutes.
While the butternut squash roasts, cook the onions on the stove until just softened.
To add a bit more color and contrast to the dish, I reconstituted dried cranberries.
When the onions are cooked through remove from heat and toss with the cranberries just enough to warm them through.
When the roasted butternut squash is ready, remove from oven and let cool slightly. This will make the squash rest a bit and hold its shape. It can easily become mush if you try to toss remove them from the pan now.
When they're slightly cooled, toss with onions and cranberries. This dish reheats really well.

Roasted Butternut Squash

2 medium butternut squash, peeled and cubed
2 onions, chopped
1 cup dried cranberries, reconstituted in warm water

Preheat oven to 425oF
1. Toss cubed squash with salt, pepper, and oil. Roast in oven for 45 minutes until lightly golden. Remove and let cool slightly.
2. While squash roasts, cook onions with oil, salt, and pepper. Cook until slightly softened. Remove from heat and add cranberries. Mix thoroughly.
3. Toss cooled but still warm butternut squash with onions and cranberries. Serve warm. Or reheat in the oven.

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