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.
Servings: 6
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