Baked Butternut Squash With Cranberry and Honey Sauce







A recipe allowed in a / diet.

Baked butternut squash is so delicious! Don’t you think? Of course, we can be playful and experiment with building on its already tasty flavor. So, let’s make a sweet sauce from cranberries and honey. Also, nothing stops us to spice it up by adding red wine vinegar and garnishing it with feta cheese.

Nutritional Chart

Calories: 461 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 8 g
  • 14 g
  • 87 g

Ingredients Needed for Baked Butternut Squash With Cranberry and Honey Sauce

½ medium-sized butternut squash
1 tablespoon sesame oil
3 ounces of dried cranberries
1 tablespoon red wine vinegar
1 tablespoon honey
2 tablespoons of seed mix
2 ounces of feta cheese, crumbled
fresh mint leaves for garnishing

How to Make Baked Butternut Squash With Cranberry and Honey Sauce

  1. Place the squash on the workspace, cut its top, halve it, and seed it. Bake for 45 minutes at 360⁰F/180⁰C.
  2. Remove from oven and cube it. Set aside.
  3. Heat a skillet over low heat, add the sesame oil and dried cranberries. Stir a little and, while continuing to stir, add the red wine vinegar and honey. Season with salt and pepper.
  4. Serve the squash with seed mix, feta cheese, and cranberry-honey sauce and garnished with mint leaves.

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