Roasted Butternut Squash with Cranberries and Ripe Olives
Print RecipeAt a Glance:
- Prep Time:
- 15 minutes
- Cook Time:
- 30 minutes
- Servings:
- 4
Ingredients:
1 small (1 lb.) butternut squash, peeled, cut into 1-inch chunks (3-1/2 cups)
1 small sweet onion, cut into 1-inch chunks (1 cup)
2 tablespoons olive oil
1 teaspoon ground coriander (optional)
1 cup Lindsay® Small Ripe Pitted Olives
1/2 cup dried cranberries
1 tablespoon chopped fresh thyme leaves
Freshly ground black pepper
Directions:
Heat oven to 375oF. Combine squash and onion in a 15x10-inch jelly roll pan. Drizzle oil and, if desired, sprinkle coriander over vegetables. Toss well to coat vegetables with oil; spread in a single layer. Bake 15 minutes. Add olives and cranberries; toss well. Continue to bake 15 minutes or until squash is tender. Top with thyme leaves and pepper to taste.
Nutrients Per Serving:
Calories: 215
Calories from fat: 103
Total fat: 11g
Monounsaturated fat: 8g
Cholesterol: 0mg
Sodium: 200mg
Total Carbohydrates: 29g
Dietary fiber: 6g
Protein: 2g
