Roasted Butternut Squash with Cranberries and Goat Cheese (gluten free, healthy)
A sweet and savory butternut squash side dish that is perfect for fall.
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Nisha @ honeywhatscooking
Organic Butternut Squash - 1 large
6 heaping cups cubed
Extra Virgin Olive Oil - 1 tbsp
Pure Honey - 1 1/2 tbsp
Garlic Powder - 1 tsp
Cayenne Pepper - 1/8 tsp
Himalayan Pink Salt - to taste
Black Pepper - 1/2 tsp
Pumpkin Seeds - 2 tbsp
Organic Dried Cranberries - 1/2 cup
Parsley - small handful
Herb Goat Cheese - crumbles to taste
Preheat oven to 400 degrees.
Begin by carefully removing the skin of the butternut squash.
Cube into small cubes.
Transfer to a baking tray and top with extra virgin olive oil.
Top with honey.
Season with salt, black pepper, garlic and cayenne pepper. Toss well.
Into the oven for 25 minutes.
Now combine the pumpkin seeds and cranberries. Set aside. We will bake these in the oven for about 3 minutes.
Check on the squash. Now add the pumpkin seeds and cranberries and bake for an additional 3 minutes.
Once done, gently toss.
Top with chopped parsley. Gently toss.
Transfer to a bowl and top with goat cheese, or go dairy-free if you wish)
For a dairy-free option - omit goat cheese.
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