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    You are in: Home / Low-cholesterol / Baked Butternut Squash and Cranberries Recipe
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    Baked Butternut Squash and Cranberries

    Baked Butternut Squash and Cranberries. Photo by Bergy

    1/2 Photos of Baked Butternut Squash and Cranberries

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    hipbonez's Note:

    Recipe I adopted from Whole Foods Deli section. (vegan)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, toss squash and onions with 1 tablespoon of olive oil and seasonings.
    2. 2
      combine with cranberries.
    3. 3
      spread in a baking dish.
    4. 4
      preheat oven to 350 degrees.
    5. 5
      place in oven for 1 hour.
    6. 6
      pour cranberry juice over squash and put back in oven for 15-20 minutes.
    7. 7
      serve warm or cold.

    Ratings & Reviews:

    • on November 10, 2013

      45

      This was pretty good, but nothing spectacular. It would make a nice side dish during the holidays. I like the mix of spices.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2008

      55

      I like squash with cranberries and in this recipe the addition of the onion, sage & thyme make it doubly delicious. I did not have any cranberry juice so I subbed apple juice - It worked. Thanks for an enjoyable veggie dish hipbonz

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Butternut Squash and Cranberries

    Serving Size: 1 (329 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 177.3
     
    Calories from Fat 33
    18%
    Total Fat 3.7 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 12.3 mg
    0%
    Total Carbohydrate 38.1 g
    12%
    Dietary Fiber 6.4 g
    25%
    Sugars 9.1 g
    36%
    Protein 3.0 g
    6%

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