There are just certain flavors that remind me of Fall and Thanksgiving. Cranberry is one. Although butternut squash is available year ’round in my neck of the woods, I still think of it as an autumn vegetable. This recipe combines the two.

Cranberry Glazed Butternut Squash

Ingredients

For the Squash:

• 2 tablespoons olive oil
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1/8 teaspoon salt
• fresh ground black pepper
• 2 small butternut squash (1 to 1 1/4 pounds each) or 1 large butternut squash, quartered and seeded (2 to 2 1/2 pounds)

For the Cranberry Glaze:

• 1/2 cup fresh cranberries
• 2 tablespoons orange juice (from about 1/2 an orange)
• 1 teaspoon grated orange peel (from about 1/2 an orange)
• 1/8 teaspoon salt
• 2 tablespoons brown sugar, more to taste
• 1 teaspoon olive oil
• 1/4 teaspoon vanilla extract
• 2 tablespoons chopped fresh chives or chopped parsley, for garnish

Instructions

Preheat the oven to 350° F. On a baking sheet lined with aluminum foil, toss the squash with oil to coat on all sides. Flip them cut side up and season with nutmeg, ginger, 1/8 teaspoon salt, and pepper. Roast until tender, about 30 to 40 minutes depending on the size of your squash pieces.

Meanwhile, in a small saucepan, combine the cranberries, orange juice and peel, brown sugar, and 1/8 teaspoon salt. Cook over medium heat until the cranberries burst and you can smash them with the back of a spoon, 10 to 12 minutes. Stir in 1 teaspoon olive oil and vanilla extract.

Brush the glaze over the roasted squash and put back in the oven for an additional 5 or 6 minutes.

Garnish with chives or parsley.

Serves 6 to 8.