My Mom loves that nasty, gooey cranberry log that oozes out of the can. It would hit the bowl with a splurt and would wiggle for about an hour. I’m more than happy to avoid that and make this delicious side dish, which has become mandatory at our Thanksgiving table every year.
1 medium-sized butternut squash, washed and peeled with seeds removed
1 cup fresh cranberries
¼ cup sunflower seeds
¼ cup pumpkin seeds or pepitas
¼ cup sesame seeds
¼ cup maple syrup, more if you like it really sweet
Pre-heat the oven to 400 degrees.
Once you’ve washed, peeled and seeded the butternut squash, cut it into ½” chunks. Sprinkle a little olive oil and salt on them and toss them to coat. Then spread the squash cubes in a single layer on a baking sheet. Bake for about 30 minutes or until golden on the edges.
Remove the squash from the oven and pour the cranberries into the hot tray. Mix gently. Pour the squash/cranberry mix into a smaller, deeper baking pan.
Increase the oven to 425.
In a separate bowl, combine the sunflower seeds, pumpkin seeds and sesame seeds. Sprinkle the seeds evenly over the squash/cranberry mixture. Drizzle the maple syrup over everything and place the baking pan in the oven. Cook for another 20 minutes, until the seeds have roasted.