Cranberries are often referred to as a superfood due to their health benefits. They are low in calories and high in vitamin C, vitamin A, and vitamin K. The nutrients in cranberries have been linked to a lower risk of urinary tract infections, prevention of certain types of cancer, improved immune function, and decreased blood pressure.
Cranberries don’t get as much attention as other superfoods. They are most often consumed around the holidays in jellied side dishes. It’s time to give these berries a chance to shine without all the sugar. These berries bring a bright, tart burst to savory dishes. My recipe below would be delicious alongside your turkey this Thanksgiving.
Roasted Cranberry Butternut Squash
- 1 butternut squash (peeled and diced)
- 1 cup cranberries (fresh or frozen)
- 3 tbsp olive oil
- 2 garlic cloves (minced)
- 2 tbsp fresh rosemary (finely chopped)
- 1/2 tsp dried thyme
- 1 tsp crushed red chili pepper flakes (optional)
- 1 tsp kosher salt
- ½ tsp black pepper
- Preheat oven to 375 degrees.
- Place butternut squash in a glass baking dish. Sprinkle cranberries on top.
- Combine garlic, rosemary, thyme, pepper flakes, salt and pepper in a small bowl.
- Pour olive oil over the squash and cranberries then add the spice blend.
- Stir well and bake for 30 minutes.