Roasted Butternut Squash with Craisins® Dried Cranberries
Prep Time
15 minutesCooking Time
25 minutesServing Size
6 – 8
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. 1/4 cup (60 mL) pumpkin seeds. 2 tbsp (30 mL) parsley, leaves torn apart. 1 tbsp (15 mL) chives, chopped. Salt and pepper to taste
Steps
Preheat oven to 400F (200ºC). 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.