Roasted Butternut Squash with Sage & Bourbon Cranberries

Roasted Butternut Squash with Sage & Bourbon Cranberries combines roasted chunks of butternut squash and sage with bourbon-soaked dried cranberries. A cranberry glaze made with honey and butter tops things off.

Make this special side dish for holiday dinners

Holiday menus are full of tradition – a turkey with gravy and stuffing for Thanksgiving…prime rib with creamy horseradish sauce and Yorkshire pudding for Christmas. These are dishes that our families look forward to eating all year long!

But – to keep things interesting – we always like to pair our main course with at least one side dish that falls a little out of the box. This year, Roasted Butternut Squash with Sage & Bourbon Cranberries is on the menu!

This easy and delicious side dish has deep, rich, complex flavors – with chunks of sweet, caramelized butternut squash flavored with fresh sage that crisps up as it roasts and infuses the dish.

Finally, bourbon-soaked cranberries and a honey-butter glaze is drizzled over the top – adding a sweet smoky taste that perfectly complements the flavors of the roasted squash.

• The combination of butternut squash, sage, bourbon and cranberries is wonderfully complex and sweet – and a perfect side dish with turkey or beef.
• It’s as delicious as it is pretty to look at. (Just imagine this on your holiday dinner table!)

• Butternut Squash – Start with a whole butternut squash (or two depending on the size) so you can cut the chunks into 2-inch pieces. While pre-cut butternut may be easier to work with, most of the time it is cut into smaller cubes. If you choose the pre-cut, adjust the baking time as the smaller cubes will roast more quickly.
• Sage – You’ll want large, fresh sage leaves for this recipe. They stay whole as the butternut squash bakes, infusing flavor throughout.
• Extra Virgin Olive Oil
• White Wine – Any white wine you have on hand is fine. A splash helps keep the squash moist during the roasting process.
• Salt & Pepper
• Dried Cranberries
• Kentucky Bourbon – Choose a good Kentucky bourbon
• Honey
• Butter

1. Peel and cut squash into large, two-inch pieces.
2. Toss the squash in a bowl with fresh sage, oil, wine, salt and pepper. Let sit so sage leaves have a chance soak up the oil and wine (this will prevent burning while it roasts).
3. Place squash mixture on sheet tray and roast in hot oven.
4. Mix dried cranberries with bourbon (while the squash roasts) and bring to a boil in a saucepan. Remove plumped cranberries with a slotted spoon and set aside.
5. Add butter and honey to saucepan with the bourbon and reduce to a syrup.
6. After butternut squash roasts for 20 minutes, flip each piece with a spatula and add the plumped cranberries around the baking sheet. Roast for 15 more minutes.
7. Discard sage leaves and drizzle on half of the glaze. Use a spatula and transfer the glazed squash and cranberries to a platter or bowl, then drizzle on the remaining glaze.
8. Serve immediately.

• Can I make Roasted Butternut Squash with Sage & Bourbon Cranberries ahead of time?  This dish is best cooked and served fresh out of the oven, however you could prepare all of the ingredients ahead and roast about 45 minutes before serving.
• How do I store leftovers?   Store refrigerated for up to four days.
• How do I reheat leftovers? Reheat in the oven, microwave or a sauté pan.
• Can I freeze?  We don’t recommend it – the cooked squash will be a little mushy after freezing and thawing.

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