Candied Butternut Squash

This week my friends and I are sharing side dishes for the holidays! Today I am sharing a simple dish that starts with convenience: frozen butternut squash! If you missed Monday's,  here is the link to my delicious side salad: Holiday Side Salad.

I love butternut squash as a side dish but it takes a bit to prep it and I don't always have time for that. So sometimes I look for that shortcut that doesn't compromise quality. For me, that is looking at frozen foods.  Fresh vegetables are often picked at the peak of their ripeness and flash-frozen in order to preserve the nutrients. While I will use fresh the most often, when I am preparing a lot of side dishes all at once, sometimes I will employ a shortcut!

Butternut squash has become a family favorite here.  If you like it too, you might want to check out Roasted Fall Veggies Tacos.

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Candied Buternut Squash

Yield: 6

Author: Terri Steffes

Prep time: 6 MinCook time: 15 MinTotal time: 21 Min

Simple and quick side dish perfect for fall gatherings.

Ingredients

• 1 10 oz package frozen butternut squash
• 1 t cinnamon
• 1 t pumpkin pie spice
• 1 t vanilla
• 2 T water or apple cider
• 2 T olive oil
• 1/4 c maple syrup
• 1/4 c dried cranberries
• 1/4 c chopped walnuts

Instructions

1. Preheat oven to 350.
2. Place squash into a baking dish.
3. In a small bowl, add the water, spices, vanilla and maple syrup together along with 2 T olive oil. Mix well.
4. Pour on top of the squash.
5. Sprinkle on walnuts and cranberries.
6. Bake for 15 minutes, or until squash is hot.
7. Serve warm.

Notes:

Calories

169.38

Fat (grams)

7.98

Sat. Fat (grams)

0.97

Carbs (grams)

25.34

Fiber (grams)

2.56

Net carbs

22.78

Sugar (grams)

17.99

Protein (grams)

1.28

Sodium (milligrams)

6.11

Cholesterol (grams)

0.00

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