Years ago, I used to buy this dish by the pound when I lived close to a Whole Foods. When I no longer lived near a Whole Foods, I found the recipe online and started cooking it myself. It's something I cook in the Fall and for the holidays. I'm getting so excited for Fall, so I decided to buy ingredients to make it today. This time, I wanted to try something different. Instead of using fresh butternut squash, I wanted to see how it would taste with frozen butternut squash. It's a really simple recipe with only a few ingredients, but it has so much flavor for a healthy dish. I've reached a point where I don't follow the exact measurements for the recipe; I kind of just eye it. However, I will post the exact measurements required and the steps I took to make it below.
Ingredients:
- One baking sheet
- One bag of frozen butternut squash
- One medium yellow onion (chopped)
- 4 tablespoons olive oil
- salt and pepper
- A couple sprigs of sage (chopped into very small pieces)
- 1 Cup of dried cranberries
Steps:
Step 1. I preheated the oven to 400 degrees Fahrenheit
Step 2. I drizzled olive oil onto the baking sheet, then poured the bag of squash out and pulled apart the pieces that were frozen together.
Step 3. I drizzled some olive oil on top of the squash and then saturated the frozen squash in the oil.
Step 4. I spread the squash out evenly into one layer on the baking sheet. Then I put it in the oven.
Step 5. I baked the squash for about 20 minutes, turning it over halfway through.
Step 6. I chopped the onion and sage while waiting for the squash.
Step 7. I lowered the oven temperature to 375 degrees Fahrenheight. Then I repeated steps 3 and 4 with the onions. I cooked the onions for about 10 minutes, flipping them over halfway through.
Step 8. I measured out the cranberries, then put all of the ingredients together on a plate.
Step 9. I used two forks to combine all of the ingredients.