Butternut Squash With Cranberries and Almonds
Butternut squash is a good source of fiber, vitamin C, and potassium.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Butternut Squash With Cranberries and Almonds
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Peel and dice the butternut squash.
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Toss the butternut squash with olive oil, maple syrup, salt, black pepper, and fresh thyme.
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Spread the butternut squash on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
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In a small bowl, mix dried cranberries and almonds.
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Remove the butternut squash from the oven and let it rest for 5 minutes.
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Transfer the roasted butternut squash to a serving dish and sprinkle with the cranberry-almond mixture.
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Serve warm and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 15g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
