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Roasted Butternut Squash with Cranbrries

Deb Attinella
  • 2018 minutes
  • Serves 6

INGREDIENTS

2 cups

cubed butternut squash (about 3/4")

1 tsp

salt

1/2 tsp

pepper

2 tbsp

brown sugar

2 tbsp

maple syrup

Olive oil for drizzling

2 cups

fresh cranberries

2 tbsp

honey

1/2 tsp

cinnamon