Roasted Cherry Butternut Squash
Rehydrated dried cherries turn simple roasted butternut squash into a special side dish.
Recipe courtesy ChooseCherries.com
| Servings |
| 8(1/2 cup) servings |
| Servings |
| 8(1/2 cup) servings |
Ingredients
- 4 cups butternut squash (1 small squash, about 1-1/4 lb.), cubed (1-inch chunks) peeled
- 3/4 cup dried cherries
- 1/2 cup boiling water
- 1 small onion cut into thin wedges
- 2 tbsp unsalted butter
- 2 tbsp maple syrup
- 1/4 tsp salt
Servings: (1/2 cup) servings
Units:
|
Ingredients
Servings: (1/2 cup) servings
Units:
|
Instructions
- Heat oven to 375F.
- Spread squash in a single layer on a greased or sprayed 15x10-inch jelly roll pan or shallow roasting pan. Bake 15 minutes.
- Meanwhile, combine cherries and boiling water; set aside to plump.
- Add onion wedges to pan with squash. Drizzle butter over vegetables; toss well. Bake 10 minutes.
- Drain cherries; add to pan. Drizzle syrup over vegetables; toss well. Continue baking 5 to 10 minutes or until vegetables are tender and glazed. Sprinkle with salt.
Recipe Notes
Per serving: 116 calories, 3 g total fat, 2 g sat. fat, 0 g trans fat, 22 g carbohydrate, 8 mg cholesterol, 1 g protein, 2 g fibre, 77 mg sodium, % RDI:
160% vitamin A, 25% vitamin C, 4% calcium, 4% iron
