roasted butternut squash with dried cranberries

©2006 Michele Thorne

A great winter side dish, full of Vitamin A and Potassium, is perfect for any holiday feast. It takes about 35 minutes to make and tastes delicious. Serves 4.

5 ¾ C Organic Butternut Squash, peeled, seeded and 1” cubed
1 ½ C Red Onion, 1” cubed
¾ C Red Pepper, 1” cubed
1/3 C Dried Cranberries
¼ C Extra Virgin Olive Oil
¼ t Sea Salt
1 T Balsamic Vinegar
½ Lemon
1 T Vegetable Broth
½ t Garlic Powder
Fresh Ground Pepper

Preheat oven to 425° F. Prepare squash, onion and red pepper. Place all three in a large bowl, and add olive oil, vinegar, vegetable broth, garlic powder, salt and hand squeeze lemon. Toss lightly. Place onto a large baking sheet and place on top rack of your oven. Turn vegetables with a spoon every 10 minutes. Bake for a total of 30-35 minutes. Add fresh ground pepper, let cool and serve. Yummmm.