Roasted Butternut Squash with Cranberries
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 63.8
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 150.7 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 4.3 g
- Protein: 1.1 g
View full nutritional breakdown of Roasted Butternut Squash with Cranberries calories by ingredient
Submitted by: J165GOAL
Number of Servings: 4
Ingredients
-
Butternut Squash, 2 cup, cubes (1 lb)
Cranberries, 1 cup, whole
Rosemary, 2 sprigs fresh
EVOO (Extra Virgin Olive Oil), 1 1tsp
Salt, 1/4 tsp
Pepper, black, 1 tsp
Directions
Makes 4 1/2 C servings
Pan: 9x9 or equivalent size baking dish - large enough for squash to be in single layer
- Preheat oven to 350 degrees.
- Drizzle 1 tsp EVOO on bottom of pan
- Add cubed squash and toss to coat
- Add cranberries
- Top with salt and pepper
- Tuck in rosemary sprigs (they will scent the squash)
- Cover and bake 40 minutes
Number of Servings: 4
Recipe submitted by SparkPeople user J165GOAL.
Pan: 9x9 or equivalent size baking dish - large enough for squash to be in single layer
- Preheat oven to 350 degrees.
- Drizzle 1 tsp EVOO on bottom of pan
- Add cubed squash and toss to coat
- Add cranberries
- Top with salt and pepper
- Tuck in rosemary sprigs (they will scent the squash)
- Cover and bake 40 minutes
Number of Servings: 4
Recipe submitted by SparkPeople user J165GOAL.
Rate This Recipe
Member Ratings For This Recipe
-
This is pretty high-sodium. Especially for a side dish. Could the salt be halved or even quartered without altering the flavour enhancement too much? - 11/24/09
Reply from J165GOAL (12/19/09)
Oops...thanks for pointing that out. The salt should have been 1/4 tsp. I'll fix the recipe! You could also leave the salt out altogether and let people add if needed to taste.
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