Butternut Squash with Pumpkin Seeds and Cranberry

By loritot

You can also use half beets, half squash.

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