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Butternut Squash with Pumpkin Seeds and Cranberry


You can also use half beets, half squash.

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  • 1 lb butternut squash cut into 1/2" pieces
  • 2 tsp Dijon mustard
  • 1 tsp balsamic vinegar
  • 2 Tbsp pomegranate or orange juice
  • 1/8 tsp kosher salt
  • 2 Tbsp EVOO
  • 1/3 c pumpkin seeds, toasted
  • 3 Tbsp dried cranberries


Servings 4
Preparation time 15mins
Cooking time 15mins


Step 1

Area squash until tender, about 3-5 minutes. Drain. In lg bowl whisk mustard, vinegar, juice, salt and oil. Toss the squash with the dressing. Sprinkle with seeds and cranberries.

Per 3/4 c serving: 190 cal, 12 gm total fat, 2 gm sat fat, 4 gm protein, 19 gms carbs, 3 gm fiber, 150 mg sodium

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