Cinnamon Roasted Butternut Squash with Cranberries
This butternut squash recipe makes a perfect healthy side dish. Tart cranberries, sweet maple, fall spices, and a hint of rosemary make this baby led weaning side dish perfect for the holidays.
Ingredients
- 1 Butternut Squash
- 4 tbsp rapeseed/olive oil
- 1 tsp cinnamon
- ¼ tsp allspice
- 2 tablespoons maple syrup
- 2 sprigs fresh rosemary finely chopped
- 60 g 2 oz goat cheese
- 100 g 1 cup fresh cranberries
- Juice 1/2 orange
- Small bunch fresh parsley to serve
Method
- Pre-heat oven to 180ºC./350ºF
- Peel and deseed the butternut squash, cut into 1 inch cubes, then place into a large bowl.
- Add the rapeseed oil, cinnamon, all spice, maple syrup and rosemary, then using your hands mix well until the butternut squash is full coated.
- Pour onto a baking tray lined with parchment paper, then roast for about 25 minutes. Remove from the oven then add the cranberries and orange juice. Use a spatula to toss in the sauce, then place back into the oven for a further 15 minutes until the cranberries have started to pop open.
- Serve with a sprinkle of finely chopped parsley.
*