Roasted Butternut Squash & Cranberries

This is a flavorful fall side dish that would look great on any Thanksgiving table. Did you know that cranberries have many health benefits? They help prevent urinary tract infections, aid in reducing the risk of cardiovascular diseases, and help slow down tumor progression. And a cup of cranberries is only about 50 calories! While butternut squash may be high in carbohydrates, studies have shown that since not all starches are the same. This vegetable brings a lot of key nutrients - consuming a small cup of butternut squash can provide an ample amount of Vitamin A, which is important for eye health and immune functions. Bring a dish of lovely roasted butternut squash and cranberries to your next fall potluck to add a healthy option to the meal!

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Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes


20 oz. of cut butternut squash
2 cups of fresh cranberries
1 Tbsp. extra virgin olive oil
Salt & pepper, to taste


1. Preheat the oven to 400 degrees Fahrenheit.

2. Cut your butternut squash into ó” cubes. I buy the precut kind and cut them smaller.

3. Put the cubed squash in a gallon bag. Add the cranberries, oil, and salt & pepper to taste. Shake.

4. Empty out the bag’s contents onto a baking sheet. Bake for 40 minutes.

Makes 4 servings.

Portion Fix Containers: 1 green, 1/2 purple, 1 tsp.