Baked Butternut Squash with Cranberries | Bowdoin College

Baked Butternut Squash with Cranberries | Bowdoin College

www.bowdoin.edu

Baked Butternut Squash with Cranberries Yield: about 10 – 3oz. portions Ingredients 1 ½ lbs. Butternut Squash – peeled and seeded, cut into 1-2” cubes 2 oz.

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Ingredients

  • 1 ½ lbs. Butternut Squash – peeled and seeded, cut into 1-2” cubes
  • 2 oz. Sliced Cranberries (fresh or frozen)
  • 2 Tablespoons Butter – melted
  • 1 Teaspoon Salt or to taste
  • ¼ Teaspoon White Pepper or to taste
  • 1 Tablespoon (or to taste) Pure Maple Syrup
  • 1½ Tablespoon Brown Sugar
  • ¼ Teaspoon Ground Cinnamon

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