?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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|Serving Size: 1 Serving (387g)|
|Recipe Makes: 4|
|Calories from Fat: 142 (43%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 6g|
|Cholesterol 0mg||0 %|
|Sodium 16.2mg||1 %|
|Potassium 1228.7mg||32 %|
|Total Carbohydrate 50.3g||15 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 41.3g|
|Protein 5.9g||8 %|
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Calories per serving: 334
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