Roasted Butternut with Cranberries and Pumpkin Seeds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 C Butternut Squash Cubed (about 2 medium Squash)1/3 C Dried Cranberries 1/3 C Pumpkin Seeds3 TBSP Dried Parsley 1 TBSP olive oil
Preheat Oven to 350
1) Cube Squash
2) Place Squash on Cookie sheet and brush with Olive Oil
3) Roast Squash Cubes at 350 for 30-40 minutes.
4) Allow to cool for a few minutes.
5) Put squash in a bowl
6) Add 1/3 C dried Cranberries
7) Add 1/3 C Pumpkin Seeds ( non shelled)
8) Add 3 TBSP Dried Parsley
9) Mix and serve
Serving Size: Maked 8 - 1/2 c servings
Number of Servings: 8
Recipe submitted by SparkPeople user YUMYUMCAKE.
1) Cube Squash
2) Place Squash on Cookie sheet and brush with Olive Oil
3) Roast Squash Cubes at 350 for 30-40 minutes.
4) Allow to cool for a few minutes.
5) Put squash in a bowl
6) Add 1/3 C dried Cranberries
7) Add 1/3 C Pumpkin Seeds ( non shelled)
8) Add 3 TBSP Dried Parsley
9) Mix and serve
Serving Size: Maked 8 - 1/2 c servings
Number of Servings: 8
Recipe submitted by SparkPeople user YUMYUMCAKE.
Nutritional Info Amount Per Serving
- Calories: 70.4
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 7.2 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 3.5 g
- Protein: 1.5 g
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