Cranberry-Glazed Roasted Butternut Squash Directions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with a light coating of cooking spray, salt, pepper, and thyme until well coated.
- Spread the vegetables on a large baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
- While the vegetables are roasting, prepare the cranberry glaze.
- In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.
- Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.
- Once the vegetables are roasted, transfer them to a large serving bowl.
- Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.
- Sprinkle the crumbled goat cheese and extra dried cranberries on top.
- Garnish with fresh parsley, if desired, and serve warm.
WW Points Calculation:
- Butternut squash: 0 pt
- Brussels sprouts: 0 pt
- Sweet potatoes: 8 pt
- Cooking spray: 0 pt
- Cranberry juice: 2 pt
- Dried cranberries (¼ cup for glaze): 7 pt
- Honey or maple syrup: 5 pt
- Balsamic vinegar: 0 pt
- Goat cheese: 20 pt
- Dried cranberries (½ cup for topping): 7 pt
- Fresh parsley: 0 pt
Total Points: 49 pt
Servings: 6
Per Serving: 8.17 points
Nutrition Information (approximate per serving):
- Calories: 225
- Fat: 10g
- Protein: 4g
- Carbohydrates: 32g
- Sugar: 21g
- Sodium: 200mg
I'm waiting for your comments! Enjoy!
