Roasted Squash and Cranberries Two Ways

Roasting hard winter squash really brings out their naturally sweet flavor (and a dash of maple syrup or brown sugar helps too.)  The seasonal combo of tart cranberries and sweet roasted butternut squash and apples works so well that when Locavorious cook Kari told me she was playing with a variation on squash puree with cranberries I couldn’t resist fiddling around with these flavors too.  So, we bring you 2 ways to enjoy this local harvest bounty…both perfect for the holiday or winter dinner table.

Recipe 1.  Roasted Squash, Apple & Cranberry Puree, a Kari B invention.

Kari was digging her invention so much she served it on pasta and on rice.  She says you can eat it cold or warm over turkey or ham.   And its good plain too.  Even tiny teething persons can enjoy this dish.

2 winter squash – 1 small & 1 medium or some such combination….Kari used delicata or carnival variety.  (One could also use the Locavorious frozen roasted pumpkin puree if it’s later in the winter and all your hard squash is gone.)

4-6 apples

1/2 bag Locavorious cranberries (frozen or thawed doesn’t matter)

1 small onion

4 small leeks (or use all onion if no leeks available)

maple syrup (the real MI grown stuff)

Method:   Cut squash in 1/2 and dig out seeds; place squash face down, skin up, in a baking dish with water and coconut oil covering the bottom.  Bake at 350F for about 30 min or more, until flesh is soft.  When cool enough to handle, dig flesh out and set aside.

Saute onion & leek in coconut or other oil of choice.  Add cranberries.  Core apples and chop into smaller pieces; throw these in, stir and cover, over low-medium heat.   After about 10 min or so, stir again and throw in the squash.  Cover and continue to heat another 10 min or so.  Next, throw the whole thing, or in small batches, into a food processor, and while its blending, drizzle in maple syrup.  Yummy!!

Recipe 2.  Butternut Squash Apple Cranberry Bake, a Rena adaptation

1  large butternut squash, peeled and cut into 1-inch cubes

2 large tart cooking apples cut into 1/2-inch thick slices

1/2 cup fresh or frozen cranberries

1/2 cup brown sugar

1/4 cup (half a stick) butter

1 Tbsp flour

1 teaspoon salt

1/2 teaspoon ground nutmeg or mace

Method:  Preheat oven to 350°F. Slice and peel squash and apples.

Put squash cubes in ungreased 7×11-inch baking dish. Place apples on top and then cranberries. Mix the flour, salt, sugar, and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes

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