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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.

Serves 6

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
  1. Steam squash until cooked through, but not falling apart; 12 to 15 minutes.
  2. Toss squash in serving bowl with walnuts and cranberries. 
  3. Whisk together honey, orange juice, oil, cranberry juice, and vinegar in separate bowl. 
  4. Drizzle honey-juice mixture over squash and serve.

Per serving: 
120 calories
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

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