Honey-Glazed Roasted Butternut Squash and Cranberries

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Butternut squash, medium
  • 1 1/2 cups Cranberries, fresh

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1/2 tsp Curry powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1 medium butternut squash
• Salt and pepper to taste
• 1/2 teaspoon curry powder
• 1/4 cup honey
• 3 tablespoons olive oil
• 1-1/2 cups fresh cranberries
• 1 medium butternut squash, cut in half, seeded, and cut along the length in 1/2-in slices
• 3 tablespoons olive oil
• 1/4 cup honey
• 1/2 teaspoon curry powder
• 1-1/2 cups fresh cranberries
• Salt and pepper to taste
• Additional honey for drizzling, optional.

Directions

• In a large bowl, toss butternut squash slices with olive oil honey, curry, and cranberries until evenly coated. Spread in a single layer on a greased baking sheet.
• Roast butternut squash at 400F 15-20 minutes or until squash is tender and cranberries have softened and burst. Remove from oven and season with salt and pepper to taste. Drizzle with additional honey if desired and serve warm!

Nutrition