Holiday Roasted Butternut Squash

A healthier twist on this holiday classic, this recipe is sure to become a family favorite!

Ingredients

• 2 Pounds butternut squash
• 1/4 Cup walnuts
• 2 Tbsp canola oil
• 1 Tsp dried sage
• 1/4 Tsp salt
• 1/4 Tsp ground black pepper
• 1 Tbsp butter or canola oil
• 1/4 Cup dried cranberries
• 1 1/2 Tbsp maple syrup

Directions

Step 1

Preheat oven to 375°F. Rinse and peel squash. Cut off ends and discard. Cut squash at the neck, creating a narrow end and a round end. Cut round end in half and scoop out seeds with a spoon. Cut both ends into ¾-inch, even-sized cubes. Coarsely chop walnuts. Set aside.

Step 2

In a large bowl, add squash. Toss with oil, sage, salt and ground black pepper. Spread squash evenly on a baking sheet.

Step 3

Roast, stirring once, until tender, about 35 minutes.

Step 4

In a small skillet over medium heat, melt butter or heat oil. Add walnuts and cook until fragrant, about 2 minutes. Remove from heat.

Step 5

Stir in cranberries and maple syrup. Gently toss cooked squash with cranberry mixture.

Utensils Needed

• Sharp knife
• Cutting board
• Measuring cups
• Measuring spoons
• Large mixing bowl
• Baking sheet
• Small skillet
• Spoon
• Peeler

NUTRITION FACTS

Serving Size: 3/4 Cup

Nutrients	Amount
Calories	180
Total Fat	10 g
Saturated Fat	1.5 g
Cholesterol	5 mg
Sodium	105 mg
Total Carbohydrates	23 g
Dietary Fiber	3 g
Total Sugars	11 g
Added Sugars	0 g
Protein	2 g