Brown Sugar Butternut Squash With Cranberries Recipe

Butternut Squash With Cranberries is a delicious holiday side. It complements any main course with its sweet-savory flavour.  

– 3 cup butternut squash or pumpkin  – 1 medium green apple  – ½ cup fresh or frozen cranberrie – 2 tablespoons coconut oil melted – ½ tablespoon cornstarch – 2 tablespoon brown sugar or pure maple syrup – ¼ teaspoon salt – ⅛ teaspoon ground nutmeg – ¼ teaspoon ground cinnamon



Bake at 350 degrees Fahrenheit. The squash, apples, and cranberries should be mixed together in a large bowl. 

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In order to ensure that the ingredients are distributed evenly, combine the brown sugar, coconut oil, cornflour, salt, nutmeg, and cinnamon.

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Transfer the squash mixture to a baking dish that is 1½ to 2 quarts in size, cover it with foil, and bake it for 20 to 25 minutes.

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Just like you would for gingerbread cookies or a pumpkin pie, you are not restricted to using more options.

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Bake, covered, for a further 30 to 35 minutes, or until a fork inserted into the squash and apples comes out tender. 

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Take out of the oven and gently toss. Usually after 20 or 30 minutes, I would check the squash.

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To allow the liquid at the bottom of the casserole to slightly thicken, let it cool for ten to fifteen minutes. Warm up and serve.

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