Roasted Butternut Squash - Heart Friendly
A great side dish for almost any main dish, lunch and dinner
"Excellent recipe! I substituted approximately 10 stalks of white asparagus for one of the onions and roasted everything along with a pork loin marinated in this recipe: http://www.bigoven.com/158934-Herbed-Marinated-Pork-Chops-recipe.html
Forgot to add the cranberries and walnuts, but it'll just be a great excuse to make this dish again. VERY popular at my dinner party!"
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Roasted Butternut Squash - Heart Friendly Preparation
?Preheat the oven to 400F
*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.
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