Roasted Cherry Butternut Squash
Rehydrated dried cherries turn simple roasted butternut squash into a special side dish.
Ingredients
4 cups (1 L) cubed (1-inch chunks) peeled butternut squash (1 small squash, about 1-1/4 lb.)
3/4 cup (190 mL) dried cherries
1/2 cup (125 mL) boiling water
1 small onion, cut into thin wedges
2 tablespoons (30 mL) unsalted butter
2 tablespoons (30 mL) maple syrup
1/4 teaspoon (1 mL) salt
3/4 cup (190 mL) dried cherries
1/2 cup (125 mL) boiling water
1 small onion, cut into thin wedges
2 tablespoons (30 mL) unsalted butter
2 tablespoons (30 mL) maple syrup
1/4 teaspoon (1 mL) salt
Materials
Tip: to cut preparation time, look for 18-ounce packages of peeled, diced butternut squash at your supermarket.
Directions
Heat oven to 375F. Spread squash in a single layer on a greased or sprayed 15x10-inch jelly roll pan or shallow roasting pan. Bake 15 minutes. Meanwhile, combine cherries and boiling water; set aside to plump.
Add onion wedges to pan with squash. Drizzle butter over vegetables; toss well. Bake 10 minutes. Drain cherries; add to pan. Drizzle syrup over vegetables; toss well. Continue baking 5 to 10 minutes or until vegetables are tender and glazed. Sprinkle with salt. Makes 8 (1/2 cup) servings.
Add onion wedges to pan with squash. Drizzle butter over vegetables; toss well. Bake 10 minutes. Drain cherries; add to pan. Drizzle syrup over vegetables; toss well. Continue baking 5 to 10 minutes or until vegetables are tender and glazed. Sprinkle with salt. Makes 8 (1/2 cup) servings.
Nutritional information
Per serving:
116 calories
3 g total fat
2 g sat. fat
0 g trans fat
22 g carbohydrate
8 mg cholesterol
1 g protein
2 g fibre
77 mg sodium
% RDI:
160% vitamin A
25% vitamin C
4% calcium
4% iron
