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Roasted Butternut Squash with Cranberries & Pecans

Irena Macri
  • 32 minutes
  • Serves 6

INGREDIENTS

1/4 cup

Cranberries, dried

3 cloves

Garlic

1 tsp

Onion powder

1 3/4 kg

Pumpkin

1

Red onion, large

1 tbsp

Balsamic vinegar

1 tbsp

Coconut aminos or tamari sauce

1 tbsp

Maple syrup

1 tsp

Cinnamon

1/2 tsp

Nutmeg

1 tsp

Salt

3 tbsp

Olive oil

1/2 cup

Pecans