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Looking for a festive side dish for a holiday meal? This Butternut Squash Bake with Cranberries is full of bright colors and harvest flavor!
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Baked Butternut Squash with Cranberries

This festive side dish will add bright color and sweet flavors to your special meals!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: Butternut Squash, Cranberry, Holidays, Squash
Servings: 12
Author: kimberly

Ingredients

  • 3 cups butternut squash cooked, mashed
  • 1/3 cup butter softened
  • 3/4 cup sugar
  • 3 eggs lightly beaten
  • 1 cup light cream or half & half
  • 1 tsp vanilla extract

Topping Ingredients

  • 2 tbsp butter melted
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • 1/2 cup rolled oats
  • 1/4 cup pecans chopped
  • 1/3 cup dried cranberries

Instructions

  • Preheat your oven to 350 degrees F. Butter a 13x9" baking pan or 1.5-quart casserole dish.
  • Place the mashed, cooked butternut squash in a large mixing bowl. Add the butter and mix well.
  • Stir in the sugar, eggs, light cream, and vanilla extract.
  • Pour the squash mixture into the prepared pan. Bake for 30 minutes.

Prepare the Topping

  • In a small mixing bowl, combine the melted butter, brown sugar, cinnamon, allspice, oats, and chopped pecans. Mix well.
  • Stir in the dried cranberries.
  • Remove the squash bake from the oven after 30 minutes. Sprinkle the topping mixture evenly over squash.
  • Return the pan to the oven and continue to bake for 25-30 minutes, until squash is set and topping is lightly browned. Cool slightly before serving.

Notes

For instructions on roasting butternut squash for this recipe, see Method above.