Roasted Butternut with Cranberries and Pumpkin Seeds
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Roasted Butternut with Cranberries and Pumpkin Seeds calories by ingredient
Number of Servings: 8
Ingredients
-
4 C Butternut Squash Cubed (about 2 medium Squash)
1/3 C Dried Cranberries
1/3 C Pumpkin Seeds
3 TBSP Dried Parsley
1 TBSP olive oil
Tips
Cubing Squash:
1) Cut off top and bottom of the squash.
2) Stand the squash upright and use a vegetable peeler to peal off the skin.
3) Cut Squash lengthwise and scoop out seeds.
4) Cut squash into cubes
Directions
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.