Roasted Butternut Squash with Cranberries
1 medium butternut squash, peeled and cubed
1 apple, chopped
½ cup cranberries, fresh or frozen
2 Tbsp. extra-virgin olive oil
1 Tbsp. brown sugar
Pinch of salt and pepper
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine all ingredients until squash and fruit are covered.
- Place in a 13"x 9" baking dish and cover with foil. Bake for 30 minutes.
- Remove foil and roast for another 10-15 minutes or until done.
150 calories, 5.8 g total fat (0.8 g saturated fat), 0 mg cholesterol, 38 mg sodium, 26 g total carbohydrate, 1.6 g protein