Cranberry-Glazed Roasted Butternut Squash Ingredients
For the Roasted Vegetables:
- 1 small butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed
- Cooking spray (olive oil or non-stick)
- Salt and pepper, to taste
- 1 teaspoon dried thyme
For the Cranberry Glaze:
- ½ cup cranberry juice
- ¼ cup dried cranberries
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
For the Finishing Touch:
- 4 oz goat cheese, crumbled
- ½ cup dried cranberries
- 1 tablespoon fresh parsley, chopped (optional)
How to make Cranberry-Glazed Roasted Butternut Squash?
Please c-lic-k the photo or the "next >" button below to see the instructions.
