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Roasted squash with almonds and cranberries

Epicurious
  • minutes
  • Serves 8

INGREDIENTS

2

lbs Butternut squash

2

lbs Carrots

1/2 cup

Cranberries, dried

1 tsp

Garlic powder

1

Lemon, Zest of

2 tsp

Thyme, fresh

1

Kosher salt and ground black pepper

1/4 cup

Olive oil

1/3 cup

Almond slivers

1 tsp

Cumin