Category

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

1

Toss olive oil with squash and mix in salt, pepper and sage.

2

Roast in 375 degree oven for about 40 minutes or until squash is tender.

3

In the meantime, heat coconut oil/ghee in small saucepan and toast the walnuts for about 5-10 minutes.

4

Add cranberries and stir another minute or two.

5

Once 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

1

Toss olive oil with squash and mix in salt, pepper and sage.

2

Roast in 375 degree oven for about 40 minutes or until squash is tender.

3

In the meantime, heat coconut oil/ghee in small saucepan and toast the walnuts for about 5-10 minutes.

4

Add cranberries and stir another minute or two.

5

Once squash is cooked, transfer to a bowl and mix in the walnut/cran mixture.

Roasted Butternut Squash with Nuts & Berries