Roasted Butternut Squash with Cranberries

Roasted Butternut Squash with Cranberries

3.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 63.8
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 150.7 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 4.3 g
  • Protein: 1.1 g

View full nutritional breakdown of Roasted Butternut Squash with Cranberries calories by ingredient
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Number of Servings: 4


    Butternut Squash, 2 cup, cubes (1 lb)
    Cranberries, 1 cup, whole
    Rosemary, 2 sprigs fresh
    EVOO (Extra Virgin Olive Oil), 1 1tsp
    Salt, 1/4 tsp
    Pepper, black, 1 tsp


Makes 4 1/2 C servings
Pan: 9x9 or equivalent size baking dish - large enough for squash to be in single layer
- Preheat oven to 350 degrees.
- Drizzle 1 tsp EVOO on bottom of pan
- Add cubed squash and toss to coat
- Add cranberries
- Top with salt and pepper
- Tuck in rosemary sprigs (they will scent the squash)
- Cover and bake 40 minutes

Number of Servings: 4

Recipe submitted by SparkPeople user J165GOAL.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    I had this tonight (made by someone else) and it had purple onions in it and they served it cold, but it was delicious. - 1/13/10

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  • 1 of 1 people found this review helpful
    This is pretty high-sodium. Especially for a side dish. Could the salt be halved or even quartered without altering the flavour enhancement too much? - 11/24/09

    Reply from KNITTINGJENNI (12/19/09)
    Oops...thanks for pointing that out. The salt should have been 1/4 tsp. I'll fix the recipe! You could also leave the salt out altogether and let people add if needed to taste.

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  • Very Good
    I used non stick cooking spray in pan instead of olive oil and salt/pepper to taste... was delish - 11/16/20

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  • Very Good
    This is so good!
    - 11/8/20

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  • Great idea - 5/12/19

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