Holiday Roasted Butternut Squash

Ingredients

• 2 pounds butternut squash
• ¼ cup walnuts
• 2 Tablespoons canola oil
• 1 teaspoon dried sage
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 Tablespoon butter or canola oil
• ¼ cup dried cranberries
• 1 ½ Tablespoons maple syrup

Directions

1. Preheat oven to 375°F.
2. Rinse and peel squash. Cut off ends and discard. Cut squash at the neck, creating a narrow end and a round end. Cut round end in half and scoop out seeds with a spoon. Cut both ends into ¾-inch, even-sized cubes.
3. Coarsely chop walnuts. Set aside.
4. In a large bowl, add squash. Toss with oil, sage, salt and ground black pepper.
5. Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.
6. In a small skillet over medium heat, melt butter or heat oil. Add walnuts and cook until fragrant, about 2 minutes. Remove from heat. Stir in cranberries and maple syrup.
7. Gently toss cooked squash with cranberry mixture.

Nutrition Information

Nutrients	Amount
Calories	180
Total Fat	10 g
Saturated Fat	1.5 g
Cholesterol	5 mg
Sodium	105 mg
Total Carbohydrates	23 g
Dietary Fiber	5 g
Total Sugars	11 g
Added Sugars included
Protein	2 g

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