Roasted Butternut Squash

  

This butternut squash is a great side dish, to enjoy alongside your Thanksgiving day turkey.

 

2 pounds Butternut Squash

¼ cup Walnuts

2 Tablespoons Canola Oil

1 teaspoon Sage

Dried

¼ teaspoon Salt

¼ teaspoon Ground Black Pepper

1 Tablespoon Canola Oil

Or butter

¼ cup Cranberries

Dried

1½ Tablespoons Maple Syrup

Prepare the oven to 375 degrees Fahrenheit.

Peel and rinse the squash. Remove and discard the ends. Squash should be cut at the neck to create a small and spherical end. Cut the round end in half and use a spoon to scoop out the seeds. Squash should be cut into 34-inch pieces of equal size.

Add squash to a large mixing dish. Mix with oil, sage, salt, & black pepper to taste.

On a baking sheet, equally distribute the squash. Roast until soft, approximately thirty-five minutes, stirring once.

During the squash roasts, finely chop the walnuts. Place aside.

Melt butter or heat oil in a small pan over medium heat. Cook until the walnuts are aromatic, about two minutes per side. Take the pan off the heat. Combine cranberries and maple syrup in a mixing bowl.

Incorporate cooked squash with cranberry mixture gently.