Vegetarian

Roasted Butternut with Cranberries and Pumpkin Seeds takes 10 minutes to prepare.

Roasted Butternut with Cranberries and Pumpkin Seeds takes 35 minutes to cook.

Roasted Butternut with Cranberries and Pumpkin Seeds makes 8 servings.

The ingredients for Roasted Butternut with Cranberries and Pumpkin Seeds are:

4 C Butternut Squash Cubed (about 2 medium Squash)
1/3 C Dried Cranberries
1/3 C Pumpkin Seeds
3 TBSP Dried Parsley
1 TBSP olive oil

Here is how you make Roasted Butternut with Cranberries and Pumpkin Seeds:

Preheat Oven to 3501) Cube Squash2) Place Squash on Cookie sheet and brush with Olive Oil3) Roast Squash Cubes at 350 for 30-40 minutes.4) Allow to cool for a few minutes. 5) Put squash in a bowl6) Add 1/3 C dried Cranberries7) Add 1/3 C Pumpkin Seeds ( non shelled)8) Add 3 TBSP Dried Parsley9) Mix and serve Serving Size: Maked 8 - 1/2 c servingsNumber of Servings: 8Recipe submitted by SparkPeople user YUMYUMCAKE.

The nutritional information for Roasted Butternut with Cranberries and Pumpkin Seeds is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 70.4

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 7.2 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 3.5 g
• Protein: 1.5 g