Roasted Butternut Squash with Nuts & Berries
This caramelized veggie dish is sure to help with your sweet tooth.
Prep Time20 minsCook Time40 minsTotal Time1 hr
Ingredients
1 medium-sized Butternut Squash, peeled & cubed (small)
2 tbsp Extra Virgin Olive Oil
¼ tsp Sea Salt
Black pepper, ground (to taste)
½ tsp Dried Sage
1 tbsp Coconut Oil or Ghee
¼ cup Walnuts, crushed
¼ cup Cranberries, dried
1Toss olive oil with squash and mix in salt, pepper and sage.
2Roast in 375 degree oven for about 40 minutes or until squash is tender.
3In the meantime, heat coconut oil/ghee in small saucepan and toast the walnuts for about 5-10 minutes.
4Add cranberries and stir another minute or two.
5Once squash is cooked, transfer to a bowl and mix in the walnut/cran mixture.
Additional Notes:
Check out our Roasted Butternut Squash Blog Post.
Ingredients
Ingredients
1 medium-sized Butternut Squash, peeled & cubed (small)
2 tbsp Extra Virgin Olive Oil
¼ tsp Sea Salt
Black pepper, ground (to taste)
½ tsp Dried Sage
1 tbsp Coconut Oil or Ghee
¼ cup Walnuts, crushed
¼ cup Cranberries, dried
Directions
1Toss olive oil with squash and mix in salt, pepper and sage.
2Roast in 375 degree oven for about 40 minutes or until squash is tender.
3In the meantime, heat coconut oil/ghee in small saucepan and toast the walnuts for about 5-10 minutes.
4Add cranberries and stir another minute or two.
5Once squash is cooked, transfer to a bowl and mix in the walnut/cran mixture.
Roasted Butternut Squash with Nuts & Berries
Jane and Stephanie, creators of PM Meal Mastery™, and The Simply Nourished Solution™, help women over 50 go from overweight, frustrated, and inflamed to lighter and healthier so they can be more active, feel good in their body, and live the second half of life with energy and confidence. Their 3-pronged approach, which can fit into any lifestyle, encompasses not only wholesome energizing foods but powerful habit and mindset shifts.
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