Cranberry Maple Roasted Butternut Squash

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Butternut squash (1 lb 4 ounces/567 grams, medium
  • 1/4 cup Cranberries, fresh

• Condiments

  • 1 tbsp Maple agave nectar or pure maple syrup

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 1 Salt and pepper

Found on lifeslittlesweets.com

Description

Ingredients

• 1 medium butternut squash (1 lb 4 ounces/567 grams), skinned and cubed
• ¼ cup (a handful) fresh cranberries
• ¼ teaspoon cinnamon (I used Saigon cinnamon, which is more fragrant)
• 1 tablespoon (a drizzle) of maple agave nectar or pure Maple syrup
• optional: drizzle of olive oil
• salt and pepper to taste for serving

Directions

• Preheat oven to 400 degrees F.
• Combine butternut squash cubes, cranberries, cinnamon and agave (or maple syrup) ingredients tossed together on a baking sheet or oven-safe skillet. If you want to also drizzle and toss some olive oil with the other ingredients, at this point you would do that.
• Roast in the oven for 25-30 minutes until tender and lightly browned. Salt and pepper to taste at serving. Enjoy!