Butternut Squash With Apples |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A butternut squash recipe that combines all the flavors of fall. Butternut squash is roasted, then tossed with apples, walnuts and dried cranberries for a sweet and savory side dish that will complement any meal. Read more . This is one of the most versatile butternut squash recipes you'll find. It goes well with turkey, beef and chicken. Stephanie Gallagher /profile.cfm/healthycook Ingredients:
20 oz container, peeled and cubed butternut squash or 1-1/2 lbs. butternut squash, peeled, seeded and cubed |
1 large onion, peeled and diced |
1 tbsp. olive oil |
salt and pepper, to taste |
3 tbsp. red wine vinegar |
3 tbsp. maple syrup |
1 granny smith apple, peeled and cubed |
1/4 cup chopped walnuts |
1/4 cup dried cranberries, such as craisins |
Directions:
1. Preheat oven to 350 degrees. Toss squash, onion and olive oil together in a large roasting pan. Season with salt and pepper. Roast for 45 minutes or until browned and tender. Whisk together red wine vinegar and maple syrup. Pour over squash. Roast another 5-10 minutes.
2. Remove squash from oven. Toss with apples, walnuts and cranberries.
3. Serves 6.
4. Per serving: 155 calories, 6 g fat, 0 mg cholesterol, 27 g carbohydrate, 3 g fiber, 2 g protein, 202% Vitamin A, 37% Vitamin C, 6% calcium, 6% iron
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