Mini Butternut squash with cranberries and pecans
Servings 0
Ingredients
- 3 cups butternut squash cubed
- Olive oil spray
- ½ apple with skin on shredded
- 1/2 tsp apple pie spice or cinnamon, if you don’t have it
- 1/4 tsp sea salt
- ½ cup cranberries can use frozen
- 2 Tablespoons dried cranberries I prefer sweetened with apple juice
- 1/2 cup pecans roughly chopped
- 2 Tablespoons maple sugar or syrup
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 small baking dish.
- Bake for 10 minutes. This can be done in the microwave for a few minutes.
- Toss chopped pecans with maple sugar.
- After baking for 10 minutes, stir the butternut squash mixture. Evenly sprinkle on the pecans coated with sugar.
- Return to the oven and bake for an additional 15-20 minutes, or until squash is fork tender and the cranberries are cooked.
- Serve in the baking dish. I like to leave the topping intact, but you can stir at this point if you prefer a more evenly distributed topping.