Roasted Butternut Squash with Cranberries and Goat Cheese
A sweet and savory butternut squash side dish that is perfect for fall.
Servings: 4 servings
Ingredients
- for roasting
- 1 large Organic Butternut Squash 6 heaping cups cubed
- 1 tbsp extra virgin olive oil
- 1 1/2 tbsp honey
- 1 tsp garlic powder
- 1/8 tsp Cayenne Pepper
- to taste Himalayan pink salt
- 1/2 tsp black pepper
- for add-ons
- 2 tbsp pumpkin seeds
- 1/2 cup dried cranberries
- small handful parsley, chopped chopped
- crumbles to taste Chevre herb goat cheese
Instructions
- 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)
Notes
For a dairy-free option - omit goat cheese.
Nutrition
Calories: 217kcal | Carbohydrates: 42g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 726mg | Fiber: 5g | Sugar: 22g | Vitamin A: 19959IU | Vitamin C: 40mg | Calcium: 96mg | Iron: 2mg