Roasted Butternut Squash with Apples, Tart Cherries and Walnuts

By Allergy Free Alaska
Total Time
1 Hr
Serves
8
Serving Size
3/4 cup
Course
Side

DESCRIPTION

Prep Time
20 Mins
Cook Time
40 Mins
Total Time
1 Hr
Calories
289
Total Fat
10
Polyunsaturated Fat
4
Cholesterol
10
Sodium
14
Carbohydrates
53
Dietary Fiber
10
Protein
4

Ingredients

  • 1 butternut squash (approximately 3 pounds), peeled and cubed into 1 inch pieces
  • 3 Pink Lady apples, peeled and cubed into 1 inch pieces
  • 2 tablespoons of butter, melted (or ghee, or vegan butter)
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup California walnuts, coarsely chopped
  • 1/2 cup dried tart cherries (or cranberries)

Preparation

  1. Preheat oven to 400°F.
  2. Line a large baking sheet with parchment paper.
  3. Place the cubed butternut squash and apples in a large mixing bowl.
  4. Drizzle with melted butter, then sprinkle with brown sugar, ground cinnamon and ground nutmeg. Toss to coat thoroughly.
  5. Pour the contents of the bowl onto the parchment lined baking sheet, and use a spatula to spread it out in an even layer.
  6. Bake for 35 minutes, stirring once. At the end of the baking time, pierce 1-2 pieces of squash with a fork, to ensure it is soft. If it is not soft, bake an additional 5-10 minutes.
  7. Add the walnuts and dried tart cherries and bake an additional 5 minutes.