Recipe courtesy of Crystal Wahpepah
Roasted Butternut Squash with Maple
- Level: Easy
- Yield: 2 to 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 178
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 27
- Dietary Fiber
- 3
- Sugar
- 15
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 243
- Total: 35 min
- Active: 5 min
Ingredients
3 cups butternut squash pieces (or 1 whole butternut squash, cut into pieces and seeds cleaned)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 cup maple syrup
1/4 cup pumpkin seeds
1/3 cup cranberries
Directions
- Preheat oven to 350 degrees F.
- Place butternut squash in a bowl, add olive oil, salt and maple syrup and toss. Place on a cookie sheet. Bake for 30 minutes until golden brown. Toss in pumpkin seeds and cranberries.