This
Butternut Cranberry Bake that I blogged about back in 2008 would be a great side dish for a family holiday meal. This recipe always reminds me of the K2 lunch spot in Kendall Square, Cambridge, which had a version in their salad bar circa Fall 2000. It was so yummy that I experimented at home until I figured out a pretty good replica. Here are some new things I've learned about this recipe.
The recipe is a simple affair of cutting up and rinsing a big handful of cranberries,
then sautéeing in a bunch of butter with half an onion or so.
One thing is that if you don't have brown sugar or brown rice syrup, maple syrup will also do very nicely. Just pour it on over the cubed squash before stirring in the sautéed onion mixture.
Arrange a small cubed butternut squash in a baking dish with some sprigs of thyme
and water that goes about halfway up the squash pieces.Another thing is that very small children love this, but larger ones may not. Our kindergartner who hates "mixed up food" thought this was completely revolting. She does not care that it tastes like delicious squash candy!
Cover and bake for about 40 minutes, stirring halfway through.
The recipe is a simple affair of cutting up and rinsing a big handful of cranberries,
Arrange a small cubed butternut squash in a baking dish with some sprigs of thyme
Cover and bake for about 40 minutes, stirring halfway through.
1 comment:
My mom makes a version of this with apple instead of onions. It's delish. Squash candy is the perfect description for it!
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