I made this dish on a whim when I was prepping some food to bring to a sick friend. Since I was going to be away for a few days, I was using up food in my fridge and pantry. Lo and behold this beautiful creation was born!
Butternut squash is such a wonderful veggie, especially for those who are trying to minimize their sweets. When its roasted, it caramelizes and really takes on the true meaning of “nature’s candy.” Add a bit of crunch from toasted walnuts and some chewy goodness from dried cranberries (which lend a pretty red POP to the dish), and you have an uber-healthy dinner accompaniment to any fish or chicken dish. I love to serve this also with some steamed or sautéed greens or a mixed greens salad.
By the way, these leftovers also make a great breakfast. For an extra protein boost, toss in a couple tablespoons of hemp seeds.
Roasted Butternut Squash with Walnuts and Cranberries
- 1 medium-size butternut squash, peeled and cut into small cubes
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- Fresh pepper
- ½ teaspoon dried sage
- ½-1 tablespoon coconut oil or ghee
- ¼ cup crushed walnuts
- ¼ cup dried cranberries
Toss olive oil with squash and mix in salt, pepper and sage. Roast in 375 degree oven for about 40 minutes or until squash is tender. In the meantime, heat coconut oil/ghee in small saucepan and toast the walnuts for about 5-10 minutes. Add cranberries and stir another minute or two. Once squash is cooked, transfer to a bowl and mix in the walnut/cran mixture. Serve.
Be sure to check out our other butternut squash recipes here (along with instructions on how to cook it).