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Roasted Butternut Squash with Nuts & Berries

Yields1 ServingPrep Time20 minsCook Time40 minsTotal Time1 hr

This caramelized veggie dish is sure to help with your sweet tooth.

 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

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.