Roasted Butternut Squash with Rosemary and Cranberries

Featured in the Honolulu Star-Advertiser on November 16, 2011.

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Ingredients:

Roasted Butternut Squash with Rosemary and Cranberries

  • 2 pounds butternut squash, seeded and cut into 1" cubes (about 6 cups)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon plus 1 teaspoon balsamic vinegar (divided as noted below)
  • 1 teaspoon finely chopped fresh rosemary
  • 4 tablespoons dried cranberries
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400°F.
  2. In a large bowl, mix together the olive oil, 1 tablespoon balsamic vinegar, and rosemary, then toss squash cubes with the mixture.
  3. Arrange the squash in a single layer on a cookie sheet.
  4. Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.
  5. Remove from oven and toss squash with additional 1 teaspoon balsamic vinegar, cranberries, salt, and pepper.
  6. Serve hot.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
170 calories, 5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 10 mg sodium, 33 g carbohydrate, 5 g fiber, 10 g sugar, 2 g protein

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