Roasted Butternut Squash with Sage and Cranberries

Ingredients:

Directions:
Preheat oven to 375F.

Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.

Peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. Serve immediately.

Servings: 4-6
Time to Prepare:
Nutritional Information: Per serving (about 9oz/247g-wt.): 210 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 240mg sodium, 29g total carbohydrate (6g dietary fiber, 9g sugar), 2g protein

Submitted By: Kyle
Original Source: Whole Foods

Submit a comment about this recipe:

Name: