Roasted Butternut Squash with Cranberries
This is a delicious and healthy side dish perfect for the holiday season. The sweetness of the butternut squash pairs perfectly with the tartness of the cranberries.
Ingredients - Serves 4
- Fresh rosemary - 1 tablespoon, chopped
- Maple syrup - 2 tablespoons
- Fresh cranberries - 1 cup
- Pepper - 1/4 teaspoon
- Salt - 1/2 teaspoon
- Olive oil - 2 tablespoons
- Butternut squash - 1 medium, peeled and cubed
Let's Get Started
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes in olive oil, salt, and pepper.
- Spread the butternut squash on a baking sheet in a single layer.
- Roast in the oven for 15 minutes.
- After 15 minutes, add the cranberries to the baking sheet and drizzle with maple syrup.
- Roast for another 15 minutes, or until the butternut squash is tender and the cranberries have started to burst.
- Remove from the oven and sprinkle with chopped rosemary before serving.
Dietary Info
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 150
- Fat: 7g
- Carbs: 23g
- Protein: 2g
- Sodium: 10mg
- Sugar: 9g
