Butternut Cranberry Bake

Need a new recipe for this Thanksgiving? Wow, your guest with this flavorful dish! Best things about this dish is, is that it can be changed to your liking, you can adjust the spices and stevia or even switch out the butternut for pumpkin or sweet potato, if you prefer. Have some fun with this one! Just be sure to give it a good stir after baking, because you want those cranberries to be popped and more of a jelly-like than full, whole berries. So if there are any whole ones left when you pull this out of the oven, just use a spoon to smash them and then stir well. I hope you enjoy this dish for the upcoming holidays! This dish serves 4.


1 lb. (454 g) chopped/cubed, peeled butternut squash
1 large apple, peeled and cored
1/2 lb. (227 g) bag fresh cranberries
1 tbsp. coconut oil, in liquid state
1/4 cup Stevia
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 scant tsp. ground cloves


1. Place all ingredients in a 1 gallon sized Ziploc bag or a large container with a tight-fitting lid.
2. Shake well to coat everything in spices and stevia.
3. Pour out into baking dish (I used a 9×13) and bake at 350 F. for about 1 hour to 1 hour and 20 minutes.
4. Add salt to taste after cooking, if needed.
Serve warm and enjoy!

Nutritional Information

Calories: 145
Protein: 1.3 grams
Fats: 3.7 grams
Carbs: 27.5 grams
Sugar: 10.2 grams

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