Clean Eating Holiday Butternut Cranberry Bake

By janicecraig

Ingredients

• 1 lb. (454 g) chopped/cubed, peeled butternut squash
• 1 large apple, peeled and cored
• 1/2 lb. (227 g) bag fresh cranberries
• 1 tbsp. olive oil (or coconut oil in liquid state)
• 1/4 cup maple syrup
• 2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 scant tsp. ground cloves

Details

Servings 4
Adapted from thegraciouspantry.com

Preparation

Step 1

I’ll be cooking Thanksgiving dinner this year. It’s the first time I’ve done it and mercifully, it’s for a small crowd. But I’m certain this will be on the menu. This is a fairly versatile dish. You can adjust the spices and maple syrup to your liking and even switch out the butternut for pumpkin if you prefer. Have some fun with this one! Just be sure to give it a good stir after baking. You want those cranberries to be popped and more of a jelly-like substance than full, whole berries. So if there are any whole ones left when you pull this out of the oven, just use a wooden spoon to smash them and then stir well. It’s a perfect dish for the upcoming holidays!


(Makes approximately 4 servings)

Directions:

Place all ingredients in a 1 gallon-sized ziplock bag or a large container with a tight-fitting lid.

Shake well to coat everything in spices and maple syrup.

Pour out into baking dish (Mine was 9×13) and bake at 350 F. for about 1 hour to 1 hour and 20 minutes.

Add salt to taste after cooking if needed.