Roasted Butternut Squash
Author: 
Recipe type: Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • Roasted Butternut Squash with Cranberries
  • What You Need:
  • 1 medium butternut squash (about 2 pounds), peeled and seeded and cut in 1-inch chunks
  • 3 tablespoons olive oil
  • 2 teaspoons kosher sea salt
  • 1 teaspoon cracked black pepper
  • ½ cup dried cranberries
  • ¼ cup chopped pecans (optional)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place the squash on a sheet pan and toss with olive oil, salt, and pepper. Arrange the squash in a single layer and roast 25 to 30 minutes, until the squash is tender, turning occasionally with a metal spatula.
  3. Add pecans during the last five minutes of cooking. Remove from oven and toss with cranberries while squash is hot. Serve immediately.
Recipe by In Good Taste at http://ingoodtaste.kitchen/a-rant-and-a-recipe/