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Butternut Squash with Cranberries


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Rate this recipe 4.5/5 (4 Votes)


  • 2 lbs butternut squash, peeled and cubed
  • 2 yellow onions, cut into 8 wedges
  • 2 TBS olive oil
  • 3 TBS butter, melted
  • 2 TBS firmly packed brown sugar
  • 1 TBS chopped fresh rosemary
  • Kosher salt and pepper to taste
  • 1 cup fresh cranberries
  • 1 oz toasted, slivered almonds


Servings 8
Adapted from


Step 1

1. Preheat oven to 500F.

2. Toss first 8 ingredients in a large bowl. Spread squash evenly on a rimmed baking sheet. Roast, stirring occasionally, 20 minutes.

3. Add cranberries, and roast 10-12 more minutes or until squash is tender. Toss with almonds and serve immediately.

Makes 8 servings. Each serving = 3 Weight Watchers points.


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