Roasted Butternut Squash and Cranberries Recipe

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Roasted Butternut Squash and Cranberries
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Ingredients:

Directions:

  1. Preheat oven to 400 and put rack in center.
  2. Mix olive oil and maple syrup.
  3. Put squash, apples & cranberries on rimmed baking sheet and coast with oil/maple mix. Sprinkle thyme, salt and pepper and mix. Spread the veggies out, do not crowd as they would steam instead of browning.
  4. Roast til lightly carmelized and tender - about 30-45 minutes. Shake sheet or stir occasionally.
  5. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 129.62 Kcal (543 kJ)
Calories from fat 26.06 Kcal
% Daily Value*
Total Fat 2.9g 4%
Sodium 6.88mg 0%
Potassium 568.05mg 12%
Total Carbs 27.9g 9%
Sugars 10.44g 42%
Dietary Fiber 3.75g 15%
Protein 1.6g 3%
Vitamin C 33.7mg 56%
Vitamin A 1.6mg 53%
Iron 1.7mg 10%
Calcium 80.1mg 8%
Amount Per 100 g
Calories 74.99 Kcal (314 kJ)
Calories from fat 15.08 Kcal
% Daily Value*
Total Fat 1.68g 4%
Sodium 3.98mg 0%
Potassium 328.63mg 12%
Total Carbs 16.14g 9%
Sugars 6.04g 42%
Dietary Fiber 2.17g 15%
Protein 0.93g 3%
Vitamin C 19.5mg 56%
Vitamin A 0.9mg 53%
Iron 1mg 10%
Calcium 46.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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