Kiss The Cook: Cranberries 3 Ways

LUBBOCK, TX - Kiss The Cook: Cranberries 3 Ways

 

Recipes used in today's video:

 

Roasted Butternut Squash with Pecans and Sage

Ingredients

2 (11-ounce) containers peeled diced fresh butternut squash

Cooking spray

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 tablespoons butter, melted

2 tablespoons chopped pecans, toasted

1 tablespoon finely chopped fresh sage or 1 teaspoon dried Sage

Preparation

1. Preheat oven to 425°.

2. Arrange butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with salt and pepper. Bake at 425° for 15 minutes or until browned, stirring halfway through cooking.

3. Place butter in a large bowl. Stir in squash, pecans, and sage; toss to combine.

Adapted from Cooking Light

 

Cranberry Spritzer

Ingredients

· 1 large bottle sparkling water

· 1 bottle Cranberry Juice made with 100% juice

· Garnish: fresh cranberries, fresh mint leaves, orange slices

· Optional: 1 bottle sparkling wine

Instructions

1. In a wine glass fill halfway with sparkling water (or sparkling wine); fill remainder with juice.

2. Garnish as desired and repeat with additional glasses.

 


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