Roasted Butternut Squash - Heart Friendly

Roasted Butternut Squash - Heart Friendly Ingredients

1 medium Butternut squash* cubed	1/2 teaspoon Dried, rubbed, sage
2 medium Onions cut into wedges 1" wide - about 2 cups	1/2 teaspoon Freshly ground pepper
3 tablespoons Canola Oil	1/2 cup Dried cranberries
2 teaspoons Salt	1/4 cup Chopped walnuts
1/2 teaspoon Ground nutmeg

Instructions for Roasted Butternut Squash - Heart Friendly

?Preheat the oven to 400?F

*I?ve found the rind on butternut squash is tough and difficult to deal with so I usually use two bags of Trader Joe?s peeled and cubed butternut squash instead of a whole squash.

If you are using the whole squash, peel the squash - a sturdy vegetable peeler works best. Scoop out and discard the seeds. Cut the squash into 1 inch cubes and place in a medium mixing bowl.

Add the onions, canola oil, salt, nutmeg, sage and pepper. Mix the vegetables and spices until well coated. Place the squash mixture in a shallow, pyrex baking pan and roast until the vegetables are tender and golden brown, about 45 minutes, stirring occasionally. The squash should be firm, not mushy.

Remove the pan from the oven. Add the cranberries and chopped walnuts. Toss lightly to blend.







Main Ingredient: SquashCuisine: Uncategorized

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