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 HERE.

Be sure to check out our other butternut squash recipes here (along with instructions on how to cook it).