Roasted Butternut Squash and Cranberries |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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From paper Ingredients:
3 1/2 lbs butternut squash, peeled, seeded and cut into 1/2-inch dice |
3 granny smith apples, 1/2-inch dice |
3/4 cup dried cranberries (or fresh chopped) |
2 tablespoons olive oil |
1 tablespoon maple syrup |
1 tablespoon thyme leaves |
coarse salt |
ground black pepper |
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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