Butternut squash with cranberries and pecans
I didn't manage to get the picture before we started eating! This makes a great side dish. I served it with Moroccan Lamb Shanks and mashed potatoes. Really added to the meal.
Servings 0
Ingredients
- 1 small butternut squash. Peeled seeded, and cubed (About 7 cups; or use frozen)
- Olive oil spray
- 1 apple shredded
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 cup fresh or frozen cranberries
- 1 cup whole pecans or pecan pieces
- 1/2 cup maple syrup or to taste
Instructions
- Preheat oven to 400⁰ F. Toss the butternut squash cubes with the shredded apple, cinnamon, a few sprays of olive oil, and sea salt. Spread evenly in a 2 or 3-quart baking dish (8”x8” baking pan works great).
- Bake for 10 minutes. This can be done in the microwave for a few minutes.
- After 10 minutes, stir the butternut squash. Evenly sprinkle on the pecans. Then evenly drizzle on the maple syrup. Return to the oven and bake for an additional 15-20 minutes, or until squash is fork tender.
- Stir together before serving.