Inspired by a dish at Whole Foods, I found this recipe on the Internet to which I added dried cranberries; the tartness of which nicely offset the sweetness of the butternut squash.
Not as light as plain roasted squash, but far more satisfying and a tasty addition to the autumn repertoire. It was a hit at Kevin's Friends' Thanksgiving a month ago and Ragav loves it so much he asks for it weekly. It is especially good when the squash and shallots get browned. YUM!
3 cups cubed peeled butternut squash
1 tablespoon brown sugar
2 1/2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
8 shallots, peeled and halved lengthwise (I cut them a bit smaller)
handful of dried cranberries
Preheat oven to 475. Combine ingredients in bowl. Pour into a lightly sprayed jellyroll pan. Bake at 475 for 20 minutes or until tender, stirring occasionally. Remove from pan and toss with dried cranberries.
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