Oven Roasted Butternut Squash and Cranberry Butter
- Yields: 2-3 cups
1Preheat oven to 350°F degrees. Line a rimmed baking sheet with parchment paper. Set aside.
2Wash butternut squash and cut it into quarters. Scrape away the seeds and discard. Arrange squash on baking sheet and sprinkle cranberries over the squash quarters. Drizzle oil over the top the berries and squash and, using your hands, rub it in so that it’s well distributed. Season with salt and place on your oven’s top rack.
3Roast for 35-40 minutes, until the squash is fork tender and the cranberries are juicy and shrunken. Using a spoon, scrape the butternut flesh out of its peel. Combine roasted cranberries and tender squash in a large bowl. Using a fork, stir it into as smooth a mash as you can.
4Spread the mashed squash and cranberries in a large glass baking dish. Place in a 200°F degree oven and cook for an additional hour, stirring the mixture every 10-15 minutes, to ensure that it doesn’t burn.
5When the time is up, most of the water should be cooked out of the squash and it will have darkened several shades. Stir in sugar until it is well incorporated and the butter has taken on a fairly smooth consistency (for perfectly smooth texture, run this butter through a food processor).
6Scrape butter into a jar and store in the refrigerator.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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