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Recipe Blog: Roasted Butternut Squash with Cranberries

Monday, October 08, 2012

I haven't blogged in a while and haven't recipe blogged in even longer. I kind of lost my mojo this summer. It definitely wasn't the summer I had planned. I was in a bit of a funk. I feel like I am coming out of it now. I am feeling more positive and motivated. I am really committed to getting my eating back on track. Exercise too. I am jumping in with both feet but I'll save that blog for another day. It's a story everyone has heard before: I was off track. I was disgusted with myself. I am getting back on track. Rah Rah Rah. Everything is great for a week and then it falls apart. I am determined to keep from repeating the cycle this time but I want to get a little further along before I start blogging about it all.

This is a really simple recipe. A friend of mine added cranberries to cooked squash once it was really good. That was the inspiration for this recipe. I googled to see how to roast squash in general.

Roasted Squash with Cranberries:

1 butternut squash
1 cup or so of cranberries
5-7 g coconut oil (or any oil you like or even melted butter)

1. Pre heat oven to 400 degrees.
2. Weigh out coconut oil and heat to melt. I store my coconut oil in the fridge so it is solid. I heat it in a glass jar that I place in a pan of hot water. It takes less than 5 minutes. It will melt while you get the squash ready. If you use olive oil or another type of oil, skip this step. If you use butter, melt it however you usually would.
3. Cut butternut squash in half. This was perhaps the most challenging part.
4. Scoop out seeds.
5. Place on baking sheet lined with parchment paper or foil or unlined if you prefer. Place skin side down, cut side up.
6. Brush oil onto top of squash.
7. Place half of the cranberries in each indentation (where seeds previously were). Add as many cranberries as will fit.
8. Brush top of cranberries with remaining coconut oil.
9. Sprinkle with cinnamon.
10. Bake for 1 hour or until squash is soft when pierced with a fork.
11. Let cool for about 15 minutes.
12. Scoop contents of each half into a bowl (I don't eat the skin, not sure if you can/should).
13. Mix cranberries in with squash and serve.
14. Add more cinnamon if desired.

For me, 1/2 a squash was a serving. So I got 2 servings out of this.

Calories worked out to something like this:
450 g of cooked butternut squash = 180 cals
50 g of cooked cranberries = 76 cals
Coconut oil = 30 cals
Total for one half: 286

Before Pic: Ready for the oven

After Pic: Just out of oven

Ready to Eat:

The tart cranberries really compliment the sweet squash. I felt no need for sugar. I really enjoyed this. It is super easy. Prep takes less than 10 minutes. Then it bakes and cools. Scooping and serving takes less than 5 minutes. This is a great recipe to make when you are around home on the weekend. It might take too long with all the baking to make it a good option for a week night dinner if you work outside of the house. You can make a couple at a time and have leftovers for when time is short.


Member Comments About This Blog Post:
DEBBICZ 10/12/2012 12:14PM

    wooooo - this sounds really good! I'm copying this one down and trying it. Thanks!

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CASEYQC 10/9/2012 6:08PM

    Wow that looks amazing. will have to give it a try. I have both butternut squash and cranberries in the house. Thanks for posting it.

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ERIN1957 10/9/2012 11:03AM

    Oh my gosh perfect! I have all on hand and was wondering what I was going to do with the I said perfect!

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CBAILEYC 10/9/2012 10:57AM

    What a neat way to jazz up butternut! Thanks for sharing this.

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DS9KIE 10/9/2012 9:11AM

    looks very yummy

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GOTTAPLAN4U 10/9/2012 7:44AM

  Thanks for this idea. These are just the kind of favors I like and the prep is simple. Too marvy.

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JANICEMC 10/9/2012 12:32AM

    It looks so pretty with those cranberries!

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FLAMENM 10/8/2012 10:45PM

    Looks yummy. A great winter side!

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HOLA_AMIGA 10/8/2012 9:40PM

    wow that looks so delicious! emoticon

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CMEEHERNANDEZ 10/8/2012 9:35PM

    Sounds yummy!

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ANGELEYES328 10/8/2012 9:01PM

    Looks and sounds awesome. I am not a big cranberry fan but I might still try it. Apples might be good too.

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LILLEAN 10/8/2012 8:26PM

    Please invite me looks soooo tasty!!!!

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