Butternut Squash with Cranberries and Walnuts
Adapted from “Better Nutrition” magazine
This quick, aromatic side dish is a nutritious complement to sautéed chicken or turkey cutlets and fresh spinach.
|1 lb. butternut squash (1 medium squash), peeled and cut into 1-inch cubes|
|1/3 cup chopped NOW Real Food® Walnuts*|
|1/4 cup dried cranberries|
|1 Tbsp. orange blossom honey|
|1 Tbsp. orange juice|
|1 tsp. walnut oil|
|1/2 tsp. cranberry juice|
|1/2 tsp. apple cider vinegar|
- Steam squash until cooked through, but not falling apart; 12 to 15 minutes.
- Toss squash in serving bowl with walnuts and cranberries.
- Whisk together honey, orange juice, oil, cranberry juice, and vinegar in separate bowl.
- Drizzle honey-juice mixture over squash and serve.
2 g Protein
5 g Total Fat (0 g Sat. Fat)
20 g Carbohydrates
0 mg Cholesterol
5 mg Sodium
4 g Fiber
9 g Sugars
*NOW items available at your local health food store