Warm Honey Roasted Butternut Squash Salad

• Vegetarian
• Gluten free

• Produce

  • 6 cups Butternut squash
  • 1 cup Cranberries, fresh
  • 1 Parsley, fresh or dried

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1/8 tsp Cinnamon
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 Olive oil cooking spray

• Dairy

  • 1/4 cup Goat cheese

Found on confessionsofafitfoodie.com

Description

Ingredients

• 6 cups of peeled and chopped butternut squash
• olive oil cooking spray
• 1 T of olive oil
• salt, pepper, and garlic powder, to taste
• 1 cup fresh cranberries
• 2 T honey
• ¼ cup of crumbled goat cheese (I used honey flavored from Aldi)
• 1/8-1/4 tsp of cinnamon
• fresh or dried parsley to garnish

Directions

• Preheat oven to 400 degrees F.
• Spray a baking sheet with olive oil cooking spray.
• Add cubed squash to the sheet along with another drizzle of olive oil.
• Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
• Roast at 400 F for 25 minutes on the center rack.
• At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
• Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
• Remove from oven and add a sprinkle of cinnamon and honey. Then gently mix in goat cheese.
• Garnish with parsley for some beautiful color and serve while its hot.