Ingredients Needed for Baked Butternut Squash with Cranberry and Honey Sauce
½ medium-sized butternut squash
1 tablespoon sesame oil
3 ounces of dried cranberries
1 tablespoon red wine vinegar
1 tablespoon honey
2 tablespoons of seed mix
2 ounces of feta cheese, crumbled
fresh mint leaves for garnishing
How to Cook Baked Butternut Squash with Cranberry and Honey Sauce
- Place the squash on the workspace, cut its top, halve it, and seed it. Bake for 45 minutes at 360⁰F/180⁰C.
- Remove from oven and cube it. Set aside.
- Heat a skillet over low heat, add the sesame oil and dried cranberries. Stir a little and, while continuing to stir, add the red wine vinegar and honey. Season with salt and pepper.
- Serve the squash with seed mix, feta cheese, and cranberry-honey sauce and garnished with mint leaves.