Glazed Cranberry Butternut Squash


    • 6 c. raw, cubed, butternut squash
    • 1 – 14 oz. can pineapple chunks, drained
    • 1 – 14 oz. can whole cranberry sauce
    • 1/2 tsp. cinnamon
    • 1/2 tsp. pumpkin pie spice
    • 1/2 c. pure maple syrup
    • 1 tsp. vanilla
    • 1/4 c. pecan pieces


  1. Spray a 9 x 13 inch casserole dish with vegetable oil spray. Put the cubed and uncooked squash in the bottom of the dish. Put the pineapple chunks on top.
  2. In a small bowl mix the pure maple syrup, vanilla, cinnamon, and pumpkin pie spice together until it is well blended. Pour on top of the squash and pineapple.
  3. Spoon the whole cranberry sauce on top and sprinkle the nuts on top of the cranberry sauce.
  4. Cover with a piece of foil and bake at 350 degrees for 30 – 45 minutes. Remove from oven and let stand for about 10 minutes before serving.
Browse Cook(s): Linda Johnson
Browse Theme(s): Vegetables Sides Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.