Roasted Butternut Squash with Cranberries and Walnuts

Ingredients:

 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes

 2 tablespoons olive oil

 1/4 cup pure maple syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

 Salt and pepper to taste

 1/2 cup dried cranberries

1/2 cup chopped walnuts

 2 tablespoons fresh parsley, chopped (optional)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

 In a large bowl, toss the butternut squash cubes with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until evenly coated.

Spread the squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the squash is tender and caramelized, turning halfway through.

 During the last 5 minutes of roasting, sprinkle the dried cranberries and chopped walnuts over the squash.

Remove from the oven and stir to combine. Garnish with fresh parsley if desired before serving.

Description

The cranberries and walnuts are a nice combination with the squash.

Servings

4

Notes

We had a very large squash from the garden and this was the perfect recipe to use it. I love the craisins so this appealed to me.

Source

Luscious Recipes