Roasted Butternut Squash with Craisins® Dried Cranberries

Total Time:

15 minutes(Preparation) / 25 minutes(Cooking)



Roasted Butternut Squash with Craisins® Dried Cranberries


3-lbs (1.4 kg)butternut squash, peeled, seeded and sliced into ½ inch (12 mm) pieces
3 tbsp (30 mL)extra virgin olive oil
1 cup (250 mL)Ocean Spray® Craisins® Dried Cranberries
1/3 cup (75 mL)feta cheese, crumbled
¼ cup (60 mL)pumpkin seeds
2 tbsp (30 mL)parsley, leaves torn apart
1 tbsp (15 mL)chives, chopped
Salt and pepper to taste


Preheat oven to 400F (200°C). Line baking sheet with parchment.

In a large bowl, add squash, olive oil, salt and pepper. Toss to combine oil evenly and arrange in a single layer onto baking sheet and bake for 20-25 minutes or until squash is tender.

Remove from heat and cool slightly.

In a large platter, add squash, Craisins® Dried Cranberries, feta, pumpkin seeds, salt and pepper. Top with parsley and chives.

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