Stuff and Nonsense: Roasted Butternut Squash With Apples & Cranberries


Roasted Butternut Squash With Apples & Cranberries

Unsurprisingly, now that it is fall, my CSA share includes many winter squash. Ordinarily, this would be fine. Lovely, even. Who wouldn't want a kitchen full of winter squash? A person who is trying to empty her freezer and cupboards while also winnowing down all her other possessions to get to only the things that have meaning (or, like the toilet brush, are useful), that's who.

As we all know, roasting is my go-to method for reducing the surplus vegetable population. Today, I chose to roast a butternut squash with a bunch of mealy apples and half a bag of (slightly freezer-burnt) frozen cranberries with a generous sprinkle of pumpkin pie spice. The end results were delicious -- very reminiscent of apple-cranberry pie filling -- and made for a delicious breakfast with a bit of granola sprinkled over.

It is only now I realize I created what is, essentially, a deconstructed crumble.

Roasted Butternut Squash With Apples & Cranberries

Yield: 4 servings


  • 1 large butternut squash
  • 4 apples
  • ½ lb frozen cranberries
  • 2 tsp pumpkin pie spice
  • 1 Tbsp brown sugar
  • 3 Tbsp butter cut into pea-sized cubes
  • Salt and pepper, to taste


  1. Preheat oven to 425°F;. Oil or butter a 13x9 baker.
  2. Peel, seed, and chop the butternut squash into similarly sized pieces.
  3. Peel, core, and chop the apples.
  4. Put the squash, apples, and frozen cranberries in your greased baker. Sprinkle with pumpkin pie spice and brown sugar. Dot with butter.
  5. Roast at 425°F for 30 minutes, stirring halfway, or until squash is at the desired level of tenderness.
  6. Season with salt and pepper. Eat with a sprinkling of granola.

Right. That just leaves one acorn, three delicata, and three mashed potato.

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