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Butternut Squash w/ Roasted Cranberries
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Ingredients:
1 Recipe Roasted Butternut Squash
Dressing:
1 Cup Cranberries, fresh
3 Tbs. Grapefruit Juice
2 Tbs. Maple Syrup
2 Tbs. Olive Oil
1 Tbs. Red Vinegar
1 Tbs. Chopped Parsley
1/2 Shallot, minced
1/4 Cup Toasted Pecans, chopped
1 Pinch Salt and Pepper
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Heat Oven To 375°
Place cranberries onto a foil-lined sheet pan.
Roast in oven for 15-17 minutes.
Can be done before or at the same time that the squash is roasting.
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Remove cranberries from oven and let cool.
Peel cooked cranberries off of the foil.
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Gather and measure all dressing ingredients.
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Mix dressing ingredients together.
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Cook one recipe of butternut squash.
Remove from oven and let cool for a few minutes.
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