Roasted Butternut Squash with Walnuts and Cranberries

(Serves 6, 3/4 cup per serving)


  • 2 lbs. Butternut Squash, Cut
  • 1/2 cup Walnuts, Chopped
  • 1/2 cup Dried Cranberries
  • 2 Tablespoons Olive Oil
  • 1 1/2 Tablespoons Honey
  • 1 Teaspoon Allspice
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper


Preheat oven to 375°F. Toss Cut Butternut Squash in Olive Oil, Salt, Pepper and Allspice. Spread evenly on a baking sheet and roast for approximately 35 mins. or until tender. Remove from oven and place into a bowl. Add Honey, Walnuts and Cranberries. Toss to Combine. Serve Immediately.

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