Monday, November 16, 2009

Roasted Butternut Squash with Roasted Cranberries & Toasted Pecans

roasted butternut squash

Ingredients for dressing:
1 cup fresh cranberries
3 T grapefruit juice
2 T maple syrup
2 T olive oil
1 T red wine vinegar
1 T parsley, chopped
1/2 shallot, minced
1/4 cup pecans, toasted and chopped
salt and freshly ground pepper, to taste

Preheat oven to 375 degrees F.

Place cranberries onto a foil-lined sheet pan and roast for 15 to 17 minutes. Remove cranberries from oven and let cool.

Mix dressing ingredients together and add cooled cranberries. Pour over roasted butternut squash.

Serve warm, at room temperature or cold.


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