Ingredients 1 ½ lbs. Butternut Squash – peeled and seeded, cut into 1-2” cubes 2 oz. Sliced Cranberries (fresh or frozen) 2 Tablespoons Butter – melted 1 Teaspoon Salt or to taste ¼ Teaspoon White ...

Salad:2 cups butternut squash, cubed2 tbsp oil1/2 cup chopped pecanssalt & pepper to taste2 bundles kale, de-stemmed and chopped1/2 cup dried cranberries1/2 cup blue cheese, crumbledApple Mustard ...

On a large sheet pan, toss together the butternut squash, cauliflower florets, garlic cloves, olive oil, salt and pepper with your hands and spread out evenly in a single layer. Roast for 15 minutes.

1. Place Butternut Squash, Shallots, Salt, Pepper, and oil in a mixing bowl and toss until all the ingredients are incorporated. 2. Place contents of bowl on a papered sheet tray and roast at 450 deg.

1 1/2 pounds of butternut squash, peeled, seeded, and cubed into 1-inch cubes (yields about 4 cups of uncooked cubed butternut squash) 2 tablespoons olive oil 3 tablespoons maple syrup ...

1. Place Butternut Squash, Shallots, Salt, Pepper, and oil in a mixing bowl and toss until all the ingredients are incorporated. 2. Place contents of bowl on a papered sheet tray and roast at 450 deg.

1. Place Butternut Squash, Shallots, Salt, Pepper, and oil in a mixing bowl and toss until all the ingredients are incorporated. 2. Place contents of bowl on a papered sheet tray and roast at 450 deg.

Preheat the oven to 375ºF. In a medium roasting pan or sheet pan add the butternut squash, sweet potato, cranberries, onion and garlic. Drizzle with of olive oil, to coat. Add drizzle of pure ...

Spread the squash on an unoiled baking sheet and roast for about 45 minutes, stirring twice during roasting. Spread the chopped walnuts on an end of the baking sheet for the last 5 minutes of ...