Roasted Butternut Squash and Cranberries

Name: Roasted Butternut Squash and Cranberries
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8-10 serving(s)
Ingredients: 3 1/2 lbs butternut squash, peeled, seeded and cut into 1/2-inch dice; 3 granny smith apples, 1/2-inch dice; 3/4 cup dried cranberries (or fresh chopped); 2 tablespoons olive oil; 1 tablespoon maple syrup; 1 tablespoon thyme leaves; coarse salt; ground black pepper

Submitted by Ambervim

"From paper"

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Ready In:: 45mins
Ingredients:: 8
Serves:: 8-10

ingredients

3 ¹⁄₂ lbs butternut squash, peeled, seeded and cut into 1/2-inch dice
3 granny smith apples, 1/2-inch dice
³⁄₄ cup dried cranberries (or fresh chopped)
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon thyme leaves
coarse salt
ground black pepper

directions

Preheat oven to 400 and put rack in center.
Mix olive oil and maple syrup.
Put squash, apples & cranberries on rimmed baking sheet and coast with oil/maple mix. Sprinkle thyme, salt and pepper and mix. Spread the veggies out, do not crowd as they would steam instead of browning.
Roast til lightly carmelized and tender -- about 30-45 minutes. Shake sheet or stir occasionally.
Serve immediately.