Roasted Butternut Squash with Pecans and Cranberries
6 servings
Ingredients
· 1–1/2 pounds of butternut squash, peeled, seeded and cut into 1" cubes (about 4 cups)
· 2 tablespoons olive oil
· 3 tablespoons pure maple syrup
· 1/2 teaspoon ground cinnamon
· 2 cups pecan halves
· 1 cup dried cranberries
· 2 to 4 tablespoons pure maple syrup (optional)
Directions
1. Preheat oven to 400°F. Line a baking sheet with foil and brush with 1 tablespoon olive oil.
2. Combine cubed squash, 1 tablespoon olive oil, maple syrup and cinnamon in a medium bowl. Toss to mix.
3. Place squash in a single layer on the baking sheet and bake for 20–25 minutes or until softened, turning once.
4. Combine squash, pecans and cranberries in a bowl and mix. If desired, additional maple syrup may be added a little at a time for more sweetness.
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