Emily May's Quick and Healthy Recipes

Roasted Butternut Squash

November 30, 2009 at 7:15 am (Side Dishes, Vegetarian Dishes) (butternut squash, cranberries, dried canberry, nutmeg, roasting, sage, walnuts)

 This recipe isn’t that quick to roast but it’s a healthy delicious recipe that take minutes to prepare and it’s inexpensive!

Ingredients:

1 medium butternut squash
2 medium onions, cut into 1″ wedges
3 T. canola oil
1 t. salt
1 T. grated orange rind

    

 

½ t. ground nutmeg
    ½ t. dried rubbed sage
    ½ t. freshly ground pepper
    ½ c. dried cranberries
    ½ c. toasted walnuts

Directions: 

Preheat oven to 400°.

 

Peel squash, cut in half lengthwise, and scoop out and discard seeds.

Cut squash into 1″ cubes and place in medium bowl. Add onions, oil, salt, orange rind, nutmeg, sage, and pepper.

Mix until veggies are coated evenly. Place in shallow baking pan.

Roast until tender and golden brown, about 45 minutes, stirring occasionally. Squash should be firm, not mushy.

Remove from oven and add cranberries and nuts, tossing lightly to blend.

 

Prep Time: 15 min

Cook Time: 45 min