Roasted Butternut Squash with Cranberries and Lindsay® Ripe Olives
At a Glance:
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients:
1 small (1 lb.) butternut squash, peeled, cut into 1-inch chunks (3-1/2 cups)
1 small sweet onion, cut into 1-inch chunks (1 cup)
2 tablespoons olive oil
1 teaspoon ground coriander (optional)
1 cup Lindsay® Small Ripe Pitted Olives
1/2 cup dried cranberries
1 tablespoon chopped fresh thyme leaves
Freshly ground black pepper
Directions:
Heat oven to 350°F. Combine squash and onion in a 15×10-inch jelly roll pan. Drizzle oil and, if desired, sprinkle coriander over vegetables. Toss well to coat vegetables with oil; spread in a single layer. Bake 15 minutes. Add Lindsay olives and cranberries; toss well. Continue to bake 15 minutes or until squash is tender. Top with thyme leaves and pepper to taste.
