Leftover cranberry sauce turns oven-roasted butternut squash into a no-fuss, sweet and tangy side dish.
- 1 medium butternut squash, sliced in half, seeded
- ¼ cup jellied cranberry sauce
- 1 small garlic clove, minced
- 1 Tbsp. granulated sugar
- ¼ tsp. salt
- 1 Tbsp. orange juice
- Preheat oven to 425°F.
- Using a sharp knife, cut shallow, diagonal slits, no more than ¼-inch deep and ½-inch apart, across the fleshy orange side of the squash. Repeat in the opposite direction to create a diamond pattern. Place squash pieces 3-inches apart on a parchment-lined sheet pan; set aside.
- In a microwave-safe glass container, stir together cranberry sauce, garlic, sugar, salt, and orange juice. Microwave on high, 30 seconds. Remove from microwave; stir until almost smooth (some lumps will remain).
- Brush a thin layer of cranberry glaze over each piece of squash. Divide remaining glaze evenly into the cavity of each piece of squash. Place sheet pan in oven, bake 1 hour.
- Remove pan from oven. Using warm glaze from inside the cavity of the squash, brush glaze over each piece of squash. Let stand 10 minutes.
- Transfer squash to a cutting board. Cut squash into 2- or 3-inch thick slices. Serve warm.
Still not crazy about cutting butternut? No problem! Purchase pre-cut, fresh butternut in the produce section, toss with glaze, transfer to a baking dish and bake until tender and caramelized on top, about 35 minutes.