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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:

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

Directions:
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.

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