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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.