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Roasted Cranberry-Glazed Butternut Squash
Ingredients
- 2 pounds 1 1/2-inch diced butternut squash
- 1/2 cup unsalted butter, melted, plus extra for buttering pan
- 2 tablespoons cranberry juice
- 2 tablespoons pure maple syrup
- 1 clove minced garlic
- 2 cups peeled, cored, and diced Granny Smith apples
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- Fresh sage sprigs, as needed
Dress up butternut squash with the fresh flavors of Fall—apples, cranberries, pecans, nutmeg, cinnamon and maple. A great way to get the health benefits of cranberries!
Foodie Byte: Peeled and diced butternut squash, available in the fresh produce section of the grocery store, offers a great time saver for this recipe.
Preparation
- Preheat oven to 425° F.
- Grease a 10 x 13 inch baking dish with butter.
- In a small bowl, combine 1/2 cup butter, cranberry juice, maple syrup, and minced garlic.
- In a large bowl, combine squash, apples, cranberries, pecans, cinnamon, nutmeg, and salt.
- Bake in preheated oven for 25-30 minutes or until squash is tender. Stir mixture one time during the cooking process.
- Garnish with sage sprigs.
Nutritional Information
Calories 258, Carbohydrates 30g, Cholesterol 30mg, Fat 16g, Fat Calories 146, Fiber 4g, Protein 2g, Saturated Fat 8g, Sodium 126mg. Daily Values: Calcium 69.75mg 7%, Phos 62.44mg 6%, Copper 0.19mg 10%, Zinc 0.59mg 4%, Panto 0.56mg 6%, Biotin 0.44mcg 147%, Magnesium 50.32mg 13%, Iron 1.07mg 6%, Vitamin B6 11%, Vitamin C 46%, Vit E-a-Toco 6%, Vitamin A 249%. Percent Daily Values are based on a 2,000 calorie diet.
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