Sweet Roasted Butternut Squash with Dried Cranberries and Pecans
- 1/2 cup servings
Stacey Weichelt, RDN, CD
Wash the outside of the butternut squash. Peel, de-seed and dice squash into ¾ inch x ¾ inch pieces. See video for details on how peel, de-seed and dice a butternut squash.
Spread squash evenly across baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake at 400F for 35-40 minutes or until tender.
While squash is baking, roughly chop pecans to the desired size. I typically quarter them however feel free to leave them whole or finely chop.
Remove squash from oven and sprinkle with dried cranberries, pecans and cinnamon. Drizzle honey and cinnamon over squash mixture and gently mix. Serve immediate.
To transform this into a dessert, try adding mini marshmallows on top.