I believe squash is a beautiful landscape of strength and beauty to many Indigenous nations. Different varieties of squash grow throughout North America.
| Level: | Easy |
| Total: | 35 min |
| Active: | 5 min |
| Yield: | 2 to 4 serving |
Ingredients
- 3 cups butternut squash pieces (or 1 whole butternut squash, cut into pieces and seeds cleaned)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 cup maple syrup
- 1/4 cup pumpkin seeds
- 1/3 cup cranberries
Instructions
- Preheat oven to 350 degrees F.
- Place butternut squash in a bowl, add olive oil, salt and maple syrup and toss. Place on a cookie sheet. Bake for 30 minutes until golden brown. Toss in pumpkin seeds and cranberries.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 178 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 243 mg |