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Roasted Butternut Squash
Recipe Type: Side Dish
Author: Dani Lind
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.