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.
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.