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Combine a few simple ingredients together to create this Roasted Butternut Squash with Cranberries, Greens and Apples! The side dish is naturally gluten free and paleo. It's the perfect side dish for dinner or holiday parties. #roasted #butternutsquash #sidedish #cranberries #thanksgiving #healthy #paleo #glutenfree #recipe
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Roasted Butternut Squash with Cranberries, Greens and Apples

Combine a few simple ingredients together to create this Roasted Butternut Squash with Cranberries, Greens and Apples! The side dish is naturally gluten free and paleo. It's the perfect side dish for dinner or holiday parties. 
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 177kcal
Author Ashley C.

Ingredients

  • 1 (2-3 pound) butternut squash, peeled & chopped into one inch pieces
  • 2 tablespoons extra virgin olive oil, divided
  • salt and pepper
  • 1 cup fresh cranberries
  • 1 large apple, peeled, cored and julienned or chopped
  • 4 ounces baby kale
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons maple syrup or more for sweeter flavor
  • pinch cinnamon

Instructions

  • Preheat oven to 400 degrees. Drizzle squash with 2 teaspoons olive oil, salt and pepper. Roast squash for 25 minutes. Add cranberries and roast for an additional 10 minutes.
  • In a small bowl, whisk together 1 tablespoon olive oil, apple cider vinegar, maple syrup and cinnamon to make vinaigrette. Set aside.
  • In a large skillet, heat remaining teaspoon olive oil. Saute apple for 3 minutes until softened. Add the greens and cook until wilted.
  • Combine everything together in a large bowl. Gently stir to combine. Enjoy!

Nutrition

Calories: 177kcal | Carbohydrates: 30g | Protein: 2.4g | Fat: 7.2g | Saturated Fat: 1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5g | Cholesterol: 0mg | Sodium: 86mg | Potassium: 640mg | Fiber: 8.2g | Sugar: 11g