DF, V, VG, GF
I feel like I make butternut squash nearly ever week. And every week I try to find a new way to make it. This past week I added some warming spices, subtle onion flavor in the form of leeks and chewy bites of craisins. It may be too early to say this, but it would also be great on your Thanksgiving table.
Roasted Butternut Squash with Leeks and Craisins
1 lb butternut squash, peeled and chopped
1 leek, chopped
1/2 tsp cinnamon
1/4 tsp cloves
1/8 tsp nutmeg
2 tbs olive oil
1/2 c craisins
Preheat oven to 400 degrees. In a large bowl add butternut squash, leek, cinnamon, cloves, nutmeg, olive oil and salt to taste. Toss until well combined then pour onto a large baking sheet treated with non-stick spray. Roast for 40-45 minutes. While roasting toss a few times to make sure it roasts evenly. Add craisins then roasted for an additional 10 minutes.