The combination of the dried cranberries with the fresh ones gives this dish a great sweet/tart flavour.

Roasted Butternut Squash with Cranberries

Fall/Winter

Kid Friendly

The bottom end of a butternut squash – the part with the seeds

1 tbsp (15 mL) fresh or frozen cranberries

1 tbsp (15 mL) dried cranberries

1 tsp (5 mL) unsalted non hydrogenated margarine

1/4 tsp (1 mL) cinnamon

Preheat oven to 350°F (180°C). Line an 8-inch square (2-L) metal pan with wet parchment paper. 

Cut the bottom of the squash in half. Scoop out the seeds. Cut each half in half, okay I could have said cut it into quarters but then the seeds would have been a mess, there is a reason for my madness. Pierce each quarter using a fork or a knife without going right through to the other side. We don’t want any leakage.

Place quarters into pan. Divide the fresh or frozen cranberries and the dried cranberries equally between the four quarters.

Put 1/4 tsp (1 mL) of margarine on top of each quarter. Yes, I know what you are thinking, yes it is tiny. Use your fingers to give a little dusting of cinnamon on the top of each squash quarter or if your cinnamon bottle has holes in the top just gently sprinkle ¼ tsp (1 mL). It’s not a lot.

Place in oven and roast for 40-50 minutes or until squash is soft. Serve.

Serves 4 – one quarter per serving

One serving contains:

51 Calories, 1.1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 16 mg Sodium, 11.1 g Carbs, 1 g Fiber, 3.3 g Sugar, 1 g Protein

Diabetes Food Choice Values Per Serving

1/2 Carbohydrate

From: Healthy Starts Here!

by Mairlyn Smith PHEc