Holiday Roasted Butternut Squash
Makes: 6 Servings

This festive and colorful side dish is a great compliment to any holiday meal.

Prep time: 15 minutes

Cook time: 45 minutes

Ingredients

  • 2 pounds butternut squash
  • ¼ cup walnuts
  • 2 Tablespoons canola oil
  • 1 teaspoon dried sage
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 Tablespoon butter or canola oil
  • ¼ cup dried cranberries
  • 1 ½ Tablespoons maple syrup
Serving Size:  3/4 cup (1/6 of recipe)
 
Nutrients Amount
Calories 180
Total Fat 10 g
Saturated Fat 1.5 g
Cholesterol 5 mg
Sodium 105 mg
Total Carbohydrate 23 g
Dietary Fiber 5 g
Total Sugars 11 g
Protein 2 g

Directions

  1. Preheat oven to 375°F.
  2. Rinse and peel squash. Cut off ends and discard. Cut squash at the neck, creating a narrow end and a round end. Cut round end in half and scoop out seeds with a spoon. Cut both ends into ¾-inch, even-sized cubes.
  3. Coarsely chop walnuts. Set aside.
  4. In a large bowl, add squash. Toss with oil, sage, salt and ground black pepper.
  5. Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.
  6. In a small skillet over medium heat, melt butter or heat oil. Add walnuts and cook until fragrant, about 2 minutes. Remove from heat. Stir in cranberries and maple syrup.
  7. Gently toss cooked squash with cranberry mixture.

Source: CookingMatters.org recipe/ Holiday Roasted Butternut Squash

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