Roasted Butternut Squash with Craisins® Dried Cranberries

Presented by Ocean Spray

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Ingredients

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

Preparation

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.