Baked Butternut Squash with Cranberries

Yield: about 10 – 3oz. portions


1 ½ lbs.  Butternut Squash – peeled and seeded, cut into 1-2” cubes
2 oz.  Sliced Cranberries (fresh or frozen)
2 Tablespoons  Butter – melted
1 Teaspoon  Salt or to taste
¼ Teaspoon  White Pepper or to taste
1 Tablespoon (or to taste)  Pure Maple Syrup
1½  Tablespoon Brown Sugar
¼  Teaspoon Ground Cinnamon


1. Lightly brush a shallow baking pan with butter or spray with pan oil.
2. Combine sugar and sliced cranberries.
3. Combine squash & cranberries mixture with butter and remaining ingredients except maple syrup.        
4. Arrange in pans in a single layer keeping cranberries on top.
5. Bake @ 350 F for 45 or until tender and lightly browned.
6. During the last 15 minutes of cooking drizzle with pure maple syrup.

*Hubbard, Acorn, Butternut or any winter squash may be used. Seasoning for squash may be adjusted by using nutmeg, allspice, ground clove or ginger and you can also sweeten with honey.