Cranberry-Glazed Roasted Butternut Squash Recipe
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Category: |
Category: |
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Ingredients |
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Ingredients: |
Ingredients: 1 small butternut squash, peeled and cubed
1 lb brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cubed
3 T olive oil
salt and pepper to taste
1 t dried thyme
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Directions: |
Directions:1. Preheat oven to 400º
2. In a large bowl, toss the butternut squash, brussels sprouts, and sweet potatoes with olive oil, salt, pepper and thyme until well coated.
3. Spread the vegetables on a large baking sheet in a single layer.
4. Roast for 25 - 30 minutes, stirring halfway through, until tender and caramelized.
5. While the vegetables are roasting, prepare the cranberry glaze. |
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For the Cranberry Glaze |
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Ingredients: |
Ingredients: 1/2 c cranberry juice
1/4 c dried cranberries
2 T honey or maple syrup
1 T balsamic vinegar
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Directions: |
Directions:6. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup) and balsamic vinegar.
7. Bring to a simmer over medium heat and cook for about 8 - 10 minutes, stirring occasionally, until the mixture thickens into a glaze.
8. Once the vegetables are roasted, transfer them to a large serving bowl.
9. Dried the cranberry glaze over the roasted vegetables and gently toss to coat. |
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For the Finishing Touch |
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Ingredients: |
Ingredients: 4 oz goat cheese, crumbled
1/2 c dried cranberries (for garnish)
1 T fresh parsley, chopped (optional)
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Directions: |
Directions:10. Sprinkle the crumbled goat cheese and extra dried cranberries on top.
11. Garnish with fresh parsley, if desired, and serve warm. |
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Number Of
Servings: |
Number Of
Servings:4 - 6 |
Preparation
Time: |
Preparation
Time:Prep: 15 minutes, Cook: 30 minutes |
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