Butternut Squash with Pumpkin Seeds and Cranberry
By loritot
You can also use half beets, half squash.
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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
Details
Servings 4
Preparation time 15mins
Cooking time 15mins
Preparation
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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