Roasted Butternut Squash with Cranberries


So… still puzzling over an easy side dish to serve on Thanksgiving dinner?

Here you go: Roasted Butternut Squash with Cranberries that cooks in less than 20 minutes. This dish is a delightful balance of sweet and tart… a nice alternative to some of the richer items on the table.

You can buy the whole butternut squash (and cut it up yourself)… or purchase prepackaged sliced/cubed butternut squash. If you decide to cut it up yourself, you can do that in advance (or have some else do it).

This dish cooks in no time at all because the squash is cut into 1-inch pieces. Right after you pull the turkey from the oven (once it’s finished cooking, of course), throw the squash in the oven. Don’t worry… the squash will have enough time to cook while the turkey “rests” before carving.

If there’s any leftover, it easily becomes a soup that you can serve on Sunday, right alongside leftover turkey sandwiches. How easy is that? A side for Thursday and a satisfying soup for later.

Now… your side dish dilemma is solved. On to the turkey… you HAVE started thawing the turkey… right?



I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: