Raw Butternut Squash With Cranberry Dressing Recipe 475

Steps:

• 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.

Steps:

• Combine the cranberries, orange juice, and ginger in a small saucepan. Over low heat cover and cook, stirring occasionally until cranberries begin to break about 10 minutes. Remove from the heat and add the oil, 1 T honey, and some salt and pepper. Stir until combined. Meanwhile grate the squash by hand or food processor. Transfer to a bowl and toss with 1 T honey. Toss with the dressing and serve warm or room temperature. You can substitute 1/2 c red or green seedless grapes for the cranberries.

Steps:

• Combine the cranberries, orange juice and ginger in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the berries have begun to break, 10 minutes or so. Remove from the heat and add the oil, honey and some salt and pepper. Stir until well combined.
• Meanwhile, grate the butternut squash by hand or in a food processor. Transfer the squash to a large bowl, add the warm cranberry dressing, and toss to combine everything. Serve warm or at room temperature. (Or cover and refrigerate the salad for up to several hours; bring to room temperature before serving.)

Steps:

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