I really wish this photo looked better! But it did taste good, and it's a great simple way to do something a bit different with butternut squash. After roasting the squash, it's mixed with sunflower seeds (or pumpkin seeds), dried cranberries and a Dijon balsamic apple dressing.
If this sounds good, you might also like:
Maple-Miso Glazed Tofu with Broccoli and Butternut Squash
Spaghetti Squash with Roasted Tomatoes
Spiced Squash, Lentil and Goat Cheese Salad
Warm Roasted Pumpkin & Shallot Salad
Butternut Squash with Sunflower Seeds & Cranberries
Adapted from Nutrition Action Healthletter, November 2011
Serves 4 as a side
750 g butternut squash, 1/2" dice
2 tsp Dijon mustard
1 tsp balsamic vinegar
2 tbsp apple juice
1/8 tsp salt
1 tbsp extra virgin olive oil
1/3 cup sunflower seeds
3 tbsp dried cranberries
Preheat oven to 350F. Spread the squash out on a sheet and bake for 30-40 minutes, or until tender.
Whisk together the Dijon, vinegar, juice, salt and olive oil. Toss the squash with the dressing, sunflower seeds, and cranberries.