Easy Roasted Butternut Squash
Save time with this side dish using frozen, cubed butternut squash and maple syrup.
Number of Servings: 6 servings
Calories per Serving: 180
Ingredients
- 2 (12-oz) bags frozen cubed 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 Tablespoon maple syrup
Instructions
- Preheat oven to 375°F.
- Coarsely chop walnuts. Set aside.
- In a large bowl, add frozen squash. Break apart any pieces that are frozen together. Toss with oil, sage, salt and ground black pepper.
- Spread squash evenly on a baking sheet. Roast on the lowest oven rack, stirring once, until tender, about 25 minutes.
- 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.
- Gently toss cooked squash with cranberry mixture.
Cooking Tips
- Serve on top of mixed greens or spinach
- Do not thaw squash before cooking
Photo credit: Elin B from flickr.com