Holiday Roasted Butternut Squash

Servings: 6

Ingredients:

2 pounds butternut squash
¼ cup walnuts
2 Tablespoons canola oil
1 teaspoon dried sage
¼ teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon butter or canola oil
¼ cup dried cranberries
1 ½ Tablespoons maple syrup

Directions:

  1. Preheat oven to 375 degrees F.
  2. Rinse and peel squash. Cut off ends and discard. Cush squash at the neck, creating a narrow end and a round end. Cut round end in half and scoop out seeds with a spoon. Cut both ends into ¾ -inch even cubes.
  3. Coarsely chop walnuts. Set aside.
  4. In a large bowl, add squash. Toss with oil, sage, salt, and ground black pepper.
  5. Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.
  6. In a small skillet over medium heat, melt butter or heat oil. Add walnuts and cook until fragrant, about 2 minutes. Remove from heat. Stir in cranberries and maple syrup.
  7. Gently toss cooked squash with cranberry mixture.

 

Recipe courtesy of Maryland WIC Cookbook

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Recipe Category

One pan meals

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

Holiday Roasted Butternut Squash

Servings: 6

Ingredients:

2 pounds butternut squash
¼ cup walnuts
2 Tablespoons canola oil
1 teaspoon dried sage
¼ teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon butter or canola oil
¼ cup dried cranberries
1 ½ Tablespoons maple syrup

Directions:

  1. Preheat oven to 375 degrees F.
  2. Rinse and peel squash. Cut off ends and discard. Cush squash at the neck, creating a narrow end and a round end. Cut round end in half and scoop out seeds with a spoon. Cut both ends into ¾ -inch even cubes.
  3. Coarsely chop walnuts. Set aside.
  4. In a large bowl, add squash. Toss with oil, sage, salt, and ground black pepper.
  5. Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.
  6. In a small skillet over medium heat, melt butter or heat oil. Add walnuts and cook until fragrant, about 2 minutes. Remove from heat. Stir in cranberries and maple syrup.
  7. Gently toss cooked squash with cranberry mixture.

 

Recipe courtesy of Maryland WIC Cookbook

Nutrition Facts

6 serving per container

Serving size 3/4 cup

Amount Per Serving
Calories 190
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 105mg 5%
Total Carbohydrate 26g 9%
Dietary Fiber 4g 14%
Total Sugars 10g
Includes 3g Added Sugars 6%
Protein 3g
Vitamin D 0mcg 0%
Calcium 82mg 6%
Iron 1mg 6%
Potassium 575mg 10%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.