Roasted Butternut Squash with Craisins® Dried Cranberries

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INGREDIENTS

  • 1.35kg butternut squash, peeled, seeded and sliced into 1 1/2 cm pieces
  • 3 tablespoons extra virgin olive oil
  • 1 cup Ocean Spray® Craisins® Original Dried Cranberries
  • 1/3 cup feta cheese, crumbled
  • 1/4 cup pepita seeds
  • 2 tablespoons parsley, leaves torn apart
  • 1 tablespoon chives, chopped
  • Salt and pepper to taste

DIRECTIONS

Preheat oven to 200°C. Line baking sheet with baking paper.

In a large bowl, add squash, olive oil, salt and pepper. Toss to combine oil evenly and arrange in a single layer onto baking sheet and bake for 20-25 minutes or until squash is tender.

Remove from heat and cool slightly.

In a large platter, add squash, Craisins® Dried Cranberries, feta, pepita seeds, salt and pepper. Top with parsley and chives.

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