Roasted Butternut Squash with

Dried Cranberries

By Dina Goldstein Silverman, Ph.D. | Cooper University Hospital | Voorhees, NJ

This is a delicious side perfect for a holiday meal or as an everyday compliment to your favorite proteins.

Servings: 10 | Prep Time: 15 | Cook Time: 45

Calories: 131 | Total Fat: 6g | Total Carbs: 22g | Protein: 1g

Ingredients:

2 whole butternut squash, peeled and cubed

¼ c. olive oil, plus more if needed

2 tbsp. each dried parsley, oregano, basil, paprika and chili powder

1 c. sweetened dried cranberries

Salt and pepper to taste

Instructions:

Preheat oven to 425°F. In a 9 x 13 casserole dish, spread some olive oil on the bottom and arrange the squash. Season with salt, pepper and spices. Roast on the center rack for 45 minutes, adding more oil if needed throughout the cooking process. Make sure to use a spatula to “work the squash”, so that it is evenly coated in oil and spices. Remove from oven and stir in dried cranberries. Serve warm as a side dish.