Pan of roasted butternut squash with raspberries
  • Prep Time:
    10 minutes
  • Cook Time:
    45 minutes
  • Serves:
    4
  • Perfect For:

Description

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.

  • 1 Tbsp. butter, cut in pieces
  • 1/4 Tsp. salt
  • 1/4 Tsp. black pepper
  • 2 Tablespoons packed brown sugar
  • 2 Tablespoons chopped crystallized ginger
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
  • 1 small butternut squash (1-1/2 pounds, or one 16 ounces package cubes)
  1. Place squash and butter in a 2-quart or 9x9-inch baking dish.
  2. Bake 30 to 45 minutes, uncovered, until squash is just tender, stirring once or twice.
  3. Sprinkle sugar and ginger over squash.
  4. Gently stir in raspberries.
  5. Return to oven and bake uncovered 5 minutes or until bubbly.
  6. Serve warm.
  7. Preheat oven to 400°F.
  8. Peel, seed and cut squash into 1-inch chunks.
Calories 140
Total Fat 3.29 g
Saturated Fat 1.85 g
Cholesterol 7.63 mg
Sodium 175 mg
Total Carbohydrates 29.31 g
Dietary Fiber 5.09 g
Protein 1.71 g