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Squash: Roasted Squash w/Almonds &Cranberries

Source of Recipe

CCT


List of Ingredients

2 pounds butternut squash, peeled, seeded and cut into 1-inch chunks

2 pounds carrots, peeled and cut into 1-inch chunks

1/4 cup olive oil

2 teaspoons chopped fresh thyme

1 teaspoon garlic powder

1 teaspoon cumin

Kosher salt and ground black pepper

1/3 cup almond slivers

1/2 cup dried cranberries (sweetened is fine)

Zest of 1 lemon




Recipe

Heat the oven to 350 F. Line a rimmed baking sheet with foil.

On the baking sheet, combine the squash and carrots.

Drizzle the oil over the vegetables, then use your hands to mix until evenly coated. Sprinkle the thyme, garlic powder and cumin over the squash and carrots, then mix well. Season with salt and pepper.

Roast for 30 to 40 minutes, or until the vegetables are tender inside and lightly browned and crisp outside. Add the almonds and cranberries, toss well, then transfer to a serving bowl. Top with lemon zest, then taste and adjust seasoning.

SERVES 8

Per serving: 210 cal; 90 cal from fat (38 percent of total cal); 9 g fat (1 g sat; 0 g trans fats); 0 mg chol; 32 g carb; 3 g protein; 7 g fiber; 320 mg sodium.