The Hungry {Romance} Writer: Roasted Butternut Squash, Pears, and Cranberries

The kids are on their way home from college and tonight I’m making one of their favorites: Roasted Butternut Squash, Pears, and Cranberries. The funny thing about this dish is that I’m making it again next week for Thanksgiving. Yes, it’s just that good and just that easy! The butternut squash needs to be peeled, but the pears aren’t peeled. If you buy the squash already peeled and chopped then this dish takes no time at all to make. It’s a perfect dish for company because not only does it serve 12, it can also be made ahead and kept in the refrigerator until you’re ready to bake it. And, as a bonus, it’s even more delicious the next day.

This dish goes great with ham, pork, turkey, and chicken. It’s just as delicious served cold the next day, and I’ve even put it on top of leftover turkey sandwiches. I hope you’re all enjoying the last few weeks of November!

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Roasted Butternut Squash, Pears, and Cranberries

This is a great dish for company since it can be made ahead, cooled, and stored in an air-tight container. To serve it later, bring it to room temperature and then heat in a 375℉ oven for 15-20 minutes.

Course Side Dish

Prep Time 20 minutes

Cook Time 45 minutes

Servings 8

Calories 185 kcal

Ingredients

• 2 Tablespoons light brown sugar packed
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 2 pinches Kosher salt
• 4 cups butternut squash chunks 1" cubes, peeled and seeded
• 3 cups Bartlett pear chunks peeled and cored
• 1/2 cup dried cranberries
• 2 Tablespoons salted butter melted

Instructions

1. Preheat the oven to 350℉.

2. In a small bowl, stir together the packed brown sugar, cinnamon, ginger, nutmeg, allspice, and salt.

3. In a large bowl, stir together the butternut squash chunks, pear chunks, and dried cranberries. Pour the melted butter over the chunks and sprinkle with the sugar & spice mixture. Gently stir until all the pieces are coated and the sugar & spice is evenly distributed.

4. Spread the squash/pear mixture into a 9"x13" pyrex baking dish. Bake for 30 minutes. Remove from the oven and stir the squash, cranberries, and pears. Return to the oven and bake for another 15 minutes or until the squash and pears are tender.

5. Remove from oven and sprinkle a bit of Kosher salt over the top. Serve immediately.