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Categories:Viewed: 48 - Published at: 3 years ago
Ingredients
- 1 medium butternut squash (5 to 6 pounds), peeled and cut into 1-inch cubes
- 1 medium acorn squash (about 1-1/2 pounds), peeled and cut into 1-inch cubes
- 2/3 cup chopped fresh or frozen cranberries
- 1/4 cup sugar
- 2 tablespoons olive oil
- 1 tablespoon butter, melted
- 1 tablespoon molasses
- 2 garlic cloves, minced
- 1-1/2 teaspoons rubbed sage
- 1 teaspoon salt
- 1/2 teaspoon pepper
Method
- Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.