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Honey-Glazed Roasted Butternut Squash and Cranberries
Butternut squash and cranberries are roasted to perfection in tons of honey and olive oil for one stunning side dish perfect for Thanksgiving or any fall dinner!
Servings 6 servings
- 1 medium butternut squash cut in half, seeded, and cut along the length in 1/2-in slices
- 3 tablespoons olive oil
- 1/4 cup honey
- 1/2 teaspoon curry powder
- 1-1/2 cups fresh cranberries
- Salt and pepper to taste
- Additional honey for drizzling optional.
In a large bowl, toss butternut squash slices with olive oil honey, curry, and cranberries until evenly coated. Spread in a single layer on a greased baking sheet.
Roast butternut squash at 400F 15-20 minutes or until squash is tender and cranberries have softened and burst. Remove from oven and season with salt and pepper to taste. Drizzle with additional honey if desired and serve warm!
Serving: 1g | Calories: 148kcal | Carbohydrates: 22.2g | Protein: 0.8g | Fat: 7.1g | Saturated Fat: 1g | Polyunsaturated Fat: 6.1g | Sodium: 4mg | Fiber: 2.3g | Sugar: 13.9g