Roasted Butternut Squash with Craisins® Dried Cranberries

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INGREDIENTS

INGREDIENTS

  • 3-lbs (1.4 kg) butternut squash, peeled, seeded and sliced into ½ inch (12 mm) pieces
  • 3 tbsp (30 mL) extra virgin olive oil
  • 1 cup (250 mL) Ocean Spray® Craisins® Dried Cranberries
  • 1/3 cup (75 mL) feta cheese, crumbled
  • ¼ cup (60 mL) pumpkin seeds
  • 2 tbsp (30 mL) parsley, leaves torn apart
  • 1 tbsp (15 mL) chives, chopped
  • Salt and pepper to taste

DIRECTIONS

DIRECTIONS

Preheat oven to 400F (200°C). Line baking sheet with parchment.

In a large bowl, add squash, olive oil, salt and pepper. Toss to combine oil evenly and arrange in a single layer onto baking sheet and bake for 20-25 minutes or until squash is tender.

Remove from heat and cool slightly.

In a large platter, add squash, Craisins® Dried Cranberries, feta, pumpkin seeds, salt and pepper. Top with parsley and chives.

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