Roasted Butternut Squash
Recipe type: Side Dish
Serves: 4-6
  • 1 medium butternut squash (or 2 small)
  • 4 tablespoons Driftless Sunflower oil
  • Salt and ground pepper
  • 2 medium onions
  • 2 tablespoons chopped fresh sage
  • 4 tablespoons dried cranberries or cherries
  1. Preheat oven to 375°F.
  2. Peel squash and cut in half lengthwise.
  3. Scoop out seedsfrom the center and discard.
  4. Cut squash into large chunks.
  5. Coat with 2 tablespoons of the oil.
  6. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.
  7. Peel onions and cut into large chunks.
  8. Coat with remaining 2 tablespoons oil. Season to taste with salt and pepper and spread on a second lined baking sheet.
  9. Bake for about 20 minutes, or until well caramelized.
  10. When squash and onions are done, toss with sage and cranberries.
  11. Serve immediately.
Recipe by Driftless Organics at