Raspberries - fragrant and delicate - complement the earthy flavors and rich texture in the squash. Butternut squash is also a good source of beta-carotene. Save time by purchasing pre-cut butternut squash if you want.
INGREDIENTS
- 1 small butternut squash (1-1/2 pounds, or one 16 ounces package cubes)
- 1 tablespoons butter, cut in pieces
- 1/4 teaspoons salt
- 1/4 teaspoons black pepper
- 2 tablespoons packed brown sugar
- 2 tablespoons chopped crystallized ginger
- 1 package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
Instructions
- Preheat oven to 400°F.
- Peel, seed and cut squash into 1-inch chunks.
- Place squash and butter in a 2-quart or 9x9-inch baking dish.
- Bake 30 to 45 minutes, uncovered, until squash is just tender, stirring once or twice.
- Sprinkle sugar and ginger over squash.
- Gently stir in raspberries.
- Return to oven and bake uncovered 5 minutes or until bubbly.
- Serve warm.
Nutrition Facts
Makes: 4
| Calories: | 140 |
| Total Fat: | 3.29g |
| Saturated Fat: | 1.85g |
| Cholesterol: | 7.63mg |
Amount Per Serving
| Sodium: | 175mg |
| Total Carbohydrates: | 29.31g |
| Dietary Fiber: | 5.09g |
| Protein: | 1.71g |
Not yet reviewed
Roasted Butternut Squash with Raspberries
quick facts
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4
Average Rating: Not yet reviewed
Number of Ingredients: 7
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