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.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: side dish
- Method: roasted
- Cuisine: American
Ingredients
Scale
4 pounds butternut squash
6 tablespoons extra virgin olive oil
1/4 cup white wine
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
15 large fresh sage leaves, left whole
1 cup dried cranberries
2 cups Kentucky bourbon
4 tablespoons butter
4 tablespoons honey
Instructions
- Preheat oven to 450 degrees F.
- Peel, seed and cut butternut into 2-inch pieces and place in a large bowl.
- Add the olive oil, white wine, salt, pepper and sage leaves and toss. Make sure sage leaves all get soaked in the liquid.
- Pour the squash and sage mixture onto a sheet tray and roast for 20 minutes.
- While squash is roasting, fill a 2-cup glass measuring cup half full of the dried cranberries and pour the bourbon up to the two-cup line. Transfer to a small saucepan and bring to a boil then remove from heat. Strain out cranberries and set them aside.
- Add butter and honey to the bourbon in the saucepan, bring to a boil, lower to a simmer and reduce down to ¾ of a cup, about 20 minutes.
- After the squash has roasted for 20 minutes, remove, flip each piece over with tongs and toss in the plumped cranberries and place the pan back in the oven for 15 minutes more, or until the squash is tender.
- Discard the sage leaves, they have done their job.
- Drizzle on half of the glaze and toss then pour onto a platter or serving bowl, making sure all of the pan drippings are used, and drizzle on the remaining glaze and serve.
