Delicious Roasted Butternut Squash Recipe

ROAST­ED BUT­TER­NUT SQUASH AND BRUS­SELS SPROUTS WITH CRAN­BER­RIES, APPLES, AND ONIONS

YIELD: Serves 6 as a side dish

INGRE­DI­ENTS:

• 1 medi­um but­ter­nut squash, peeled and cut into 1/​2‑inch cubes
• 1 lb. Brus­sels sprouts, trimmed and halved
• 1 cup fresh cranberries
• 1 tart apple, cut into 1/​2‑inch pieces
• 1 medi­um red or yel­low onion, chopped
• 2 Table­spoons extra vir­gin olive oil
• 1 Table­spoon bal­sam­ic vinegar
• 1 Table­spoon brown sugar
• ¹⁄₂ tea­spoon cur­ry powder
• Kosher salt and fresh­ly cracked black pepper

DIREC­TIONS:

1. Pre­heat oven to 400 degrees F.
2. Spread chopped but­ter­nut squash, Brus­sels sprouts, cran­ber­ries, apple and onion on a large rimmed bak­ing sheet.
3. In a small bowl, whisk oil, vine­gar, brown sug­ar and cur­ry pow­der. Driz­zle over veg­etable mix­ture and toss to even­ly coat.
4. Roast for 45 min­utes, gen­tly stir­ring halfway through cook­ing time. Con­tin­ue to roast until veg­eta­bles are ten­der and nice­ly browned.

Nutri­tion Facts: Calo­ries: 180, Total Fat: 5g, Total Carb: 35g, Dietary Fiber: 10g, Pro­tein: 4g