Roasted Butternut Squash with Rosemary and Cranberries
Featured in the Honolulu Star-Advertiser on November 16, 2011.
Ingredients:
2 pounds butternut squash, seeded and cut into 1" cubes (about 6 cups)
2 tablespoons extra virgin olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar (divided as noted below)
1 teaspoon finely chopped fresh rosemary
4 tablespoons dried cranberries
Salt and pepper to taste
Directions:
- Preheat oven to 400°F.
- In a large bowl, mix together the olive oil, 1 tablespoon balsamic vinegar, and rosemary, then toss squash cubes with the mixture.
- Arrange the squash in a single layer on a cookie sheet.
- Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.
- Remove from oven and toss squash with additional 1 teaspoon balsamic vinegar, cranberries, salt, and pepper.
- Serve hot.
Makes 6 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
170 calories, 5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 10 mg sodium, 33 g carbohydrate, 5 g fiber, 10 g sugar, 2 g protein
