This recipe is originally from “Cooking On The Front Burner” – perfect Thanksgiving side dish!!
Ingredients:
- 3 cups cubed butternut squash
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 T brown sugar
- 2 cups fresh cranberries
- 2 T real maple syrup
- 2 T honey
- 1 tsp. cinnamon
- 2 sprigs fresh rosemary
- Olive Oil for drizzling
Directions:
1 – Preheat Oven to 400 degrees.
2 – In bowl, toss together the squash, salt, pepper, brown sugar, and maple syrup and let sit at room temp. Mix well and then pour onto a rimmed cookie sheet. Drizzle with olive oil & fresh rosemary sprig.
3 – Roast 25 minutes stirring halfway through.
4 – Meanwhile, toss the cranberries in 1 T of honey and add to the cookie sheet after the 25 minutes and continue to roast for 10-15 minutes until the berries burst and squash is soft.
5 – Remove from oven and toss with the additional 1 T honey and cinnamon.
6 – Serve immediately.