Top winter greens with roasted butternut squash for a clean, light meal.

Lori Powell
Recipe by Health November 2015

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Credit: Travis Rathbone; Styling: Megan Hedgpeth

Recipe Summary

prep:
20 mins
cook:
43 mins
total:
1 hr 3 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425ºF. Toss squash with 2 tsp. oil; spread in a single layer on a foil-lined baking sheet. In a small bowl, whisk syrup, vinegar, mustard, 1/2 tsp. chili powder, 1/4 tsp. salt, cumin and 1/8 tsp. cayenne. Drizzle in 3 Tbsp. oil, whisking.

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  • Roast squash until golden on bottom, about 25 minutes. Turn squash; brush with 2 Tbsp. vinaigrette. Roast until golden on other side, about 10 minutes. Brush with 2 Tbsp. vinaigrette.

  • In a skillet, toss seeds with remaining 1 tsp. oil, 1/4 tsp. chili powder and pinch of salt and cayenne. Stir over medium heat until toasted, 5 to 8 minutes.

  • Toss greens with cranberries; arrange on 4 plates. Drizzle with vinaigrette, sprinkle with seeds, top with squash and serve.

Nutrition Facts

306 calories; fat 20g; saturated fat 3g; protein 6g; carbohydrates 32g; fiber 5g; iron 3mg; sodium 272mg; calcium 87mg.
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