Butternut Squash with Pumpkin Seeds and Cranberry

You can also use half beets, half squash.
Butternut Squash with Pumpkin Seeds and Cranberry
Butternut Squash with Pumpkin Seeds and Cranberry

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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