Cranberry-Glazed Roasted Butternut Squash Directions
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Preheat oven to 400°F.
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In a large bowl, toss squash, Brussels sprouts, and sweet potatoes with olive oil spray, salt, pepper, and thyme.
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Spread on a baking sheet in a single layer and roast for 25–30 minutes, stirring halfway, until tender and caramelized.
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Meanwhile, in a small saucepan, combine cranberry juice, 2 tbsp cranberries, maple syrup, and vinegar.
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Simmer for 8–10 minutes until slightly thickened into a glaze.
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Transfer roasted vegetables to a bowl, drizzle with cranberry glaze, and toss to coat.
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Top with goat cheese, remaining dried cranberries, and fresh parsley if using.
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Serve warm.
WW Points Calculation:
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1 small butternut squash: 0 pt
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1 lb Brussels sprouts: 0 pt
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2 medium sweet potatoes: 0 pt
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Olive oil spray: 0 pt
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Spices and vinegar: 0 pt
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2 tbsp sugar-free maple syrup: 2 pt
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4 tbsp dried cranberries total: 4 pt
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2 oz goat cheese: 5 pt
Total Points: 11
Servings: 4
Per Serving: 2.75 points
Nutrition Information:
Calories: 180
Fat: 5g
Protein: 5g
Carbohydrates: 30g
Sugar: 9g
Sodium: 140mg
I'm waiting for your comments! Enjoy!
