A new take on the classic roasted butternut squash with cranberries, this vegan side dish features juicy prunes and honey butternut squashes- which are smaller and sweeter than traditional butternut varieties.
2 honey butternut squash, peeled and chopped into 1 inch dice
1 onion, sliced
1 cup dried prunes
1 cup Lindsay Organic Medium Black Ripe olives
1/2 tsp Ras el Hanout spice
3 tbsp Olive oil, for drizzling
Salt and pepper to taste
Thyme leaves, for sprinkling
Preheat oven to 400F.
Place all ingredients in a large bowl drizzle the olive oil over top. Season with salt and pepper to taste and mix well. Transfer everything to a large baking tray and bake for 45 minutes, or until the honey butternut squash are soft. Serve warm, with fresh thyme leaves sprinkled over top.
