Roasted Butternut Squash
This Roasted Butternut Squash with Cranberries, goat cheese, and almonds is perfect for any holiday or family get together.
15 minutes
30 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 4700 |
| Fat: | 11 g |
| Carbohydrates: | 1146 g |
| Protein: | 117 g |
| Calculated per serving. | |
Serves: 8
Serves: 8
Ingredients
- 2 lb 2 lb 2 lb Butternut Squash, cubed
- 3 cup 3 cup 3 cup Cranberries, fresh
- 3 Tbsp 3 Tbsp 3 Tbsp Coconut Oil, Organic
- 3 Tbsp 3 Tbsp 3 Tbsp Maple Syrup, Pure
- 3 oz 3 oz 3 oz Goat Cheese
- 0.25 cup 0.25 cup 0.25 cup Almonds, Slivered, toasted
- Salt, to taste
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 425 degrees
- Combine the squash, cranberries, maple syrup, and coconut oil in a large bowl and stir until squash and cranberries are well coated
- Spread onto a large baking sheet lined with parchment paper and season with salt
- Bake in the oven for 20-30 minutes or until squash is fork tender
- Once done baking sprinkle with goat cheese and almonds and serve
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