Roasted Butternut Squash with Cranberries, Pecans, and Goat Cheese

This roasted butternut squash dish comes together with a few ingredients and is simple and delicious! Have it as a holiday side dish or a go-to recipe for the fall and winter seasons. Serve it alongside a protein of your choice or top your favorite greens with it to make a salad. You can eat it warm or cold and substitute the cranberries, pecans, goat cheese with other fruit, nuts, and cheese!

Servings: 6 servings

Individual Portion: 1 cup

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients: 1 medium butternut squash, peeled, seeded and cubed into one inch pieces

2 Tablespoons olive oil 1 tsp coarse / Kosher salt (optional)

1/2 tsp ground black pepper

Pinch of cinnamon 1/2 cup dried cranberries (50% less sugar or original)

1/2 cup pecan halves, chopped

1/3 cup parsley, chopped

1/4 cup goat cheese crumbles

Directions:

1. Preheat oven to 400 degrees F.

2. In a medium bowl, combine chopped butternut squash, olive oil, salt if using, pepper, cinnamon. Mix well to cover butternut squash in oil and spice mixture.

3. Add butternut squash to a large baking sheet. Bake in the oven for 15 minutes, then rotate squash pieces and bake for another 15 minutes.

4. Add dried cranberries and chopped pecans to butternut squash and mix well within pan. Bake for another 5 minutes until pecans are lightly toasted.

5. Remove pan from oven and let cool for about 5 minutes. Serve butternut squash mixture garnished with chopped parsley and goat cheese crumbles. Enjoy!

Nutrition Facts: Serving size: 1 cup | Calories: 300 | Total Fat: 16 g | Saturated Fat: 2 g | Cholesterol: 0 mg | Sodium: 331 mg | Total Carbs: 40 g | Dietary Fiber: 7 g | Sugars: 15 g | Protein: 4 g

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