Cranberry-Glazed Roasted Butternut Squash Ingredients
For the Roasted Vegetables:
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1 small butternut squash (peeled, cubed)
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1 lb Brussels sprouts (trimmed and halved)
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2 medium sweet potatoes (peeled, cubed)
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Olive oil spray
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Salt and pepper to taste
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1 tsp dried thyme
For the Cranberry Glaze:
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½ cup unsweetened cranberry juice
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2 tbsp dried cranberries
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1 tbsp sugar-free maple syrup
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1 tbsp balsamic vinegar
For the Finishing Touch:
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2 oz goat cheese (crumbled)
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2 tbsp dried cranberries
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1 tbsp chopped fresh parsley (optional)
How to make Cranberry-Glazed Roasted Butternut Squash?
Please c-lic-k the photo or the "next >" button below to see the instructions.