Roasted Butternut Squash with Tart Cherries
A perfect, simple, pan roasted side dish for a family supper. The sweetness of the squash creates a delicious caramel around the edges – that really sets off the tart cherry and smokiness of the paprika.
1. Peel the winter squash and cut in 1-inch squares. And cut the dried cherries in half.
2. Pre-heat the oven for 375° F (190° C).
3. Toss the squash with the olive oil, salt, smoked paprika, a few grinds of black pepper and turn out onto a baking sheet.
4. Roast for 30 minutes, add the cherry pieces and toss to combine; continue to roast another 20 to 25 minutes until the edges of the squash are brown and caramelized.
71 calories in 1 serving of Roasted Butternut Squash with Tart Cherries.
42% fat, 53% carbs, 5% protein.
Amount Per Serving
% Daily Values*
Calorie Counter 100% Free
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