Cranberry Squash
Recipe type: Side Dish
  • 1 medium size butternut squash, peeled, seeded, and cut into 1 inch cubes, about 7 cups (or pre-cut squash)
  • 2 Tablespoons honey (use ¼ cup if the cranberries are sugar free)
  • ½ teaspoon cinnamon
  • ⅛ teaspoon ginger
  • ½ cup dried cranberries (to keep it sugar-free, dehydrate your own; otherwise, dried sweetened cranberries are fine)
  1. Place cut squash on a foil lined or greased baking sheet and roast at 400 degrees for about 30 minutes or until just soft.
  2. Remove from oven and put squash into a greased 8 x 11 inch baking dish.
  3. Add honey, spices, and cranberries; stir to mix.
  4. Return to oven for 5 additional minutes.
  5. Serve or refrigerate.
Keeps well in the refrigerator for 3 - 5 days. This dish reheats well in the oven or microwave.
Recipe by Gluten-Free Homemaker at