Butternut Squash with Cranberries

Photo by Kira A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    lbs butternut squash, peeled and cubed

  • 2

    yellow onions, cut into 8 wedges

  • 2

    TBS olive oil

  • 3

    TBS butter, melted

  • 2

    TBS firmly packed brown sugar

  • 1

    TBS chopped fresh rosemary

  • Kosher salt and pepper to taste

  • 1

    cup fresh cranberries

  • 1

    oz toasted, slivered almonds

Directions

1. Preheat oven to 500F. 2. Toss first 8 ingredients in a large bowl. Spread squash evenly on a rimmed baking sheet. Roast, stirring occasionally, 20 minutes. 3. Add cranberries, and roast 10-12 more minutes or until squash is tender. Toss with almonds and serve immediately. Makes 8 servings. Each serving = 3 Weight Watchers points.

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