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Roasted Butternut Squash

  • Roasted Butternut Squash


    • 1 pound butternut squash, peeled and 3/4-inch diced
    • 1 tablespoon olive oil
    • 3 tablespoons olive oil for dressing
    • 1 tablespoon maple syrup
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon ground black pepper for dressing
    • 3 tablespoons dried cranberries
    • 1 cup apple cider or apple juice
    • 2 tablespoons cider vinegar
    • 2 tablespoons minced shallots
    • 2 teaspoons Dijon mustard
    • 6 ounces baby spinach, washed and spun dry
    • 1/2 cup pecan halves, toasted
    • 1/4 cup freshly grated Parmesan cheese


    1. Preheat the oven to 400 F.
    2. Place the squash on a sheet pan. Add 1 tablespoon olive oil, the maple syrup, 1/2 teaspoon pepper, and toss. Roast the squash for 15-20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
    3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/2 cup. Off the heat, whisk in the mustard, 3 tablespoons olive oil, and 1/2 teaspoon pepper.
    4. Place the spinach in a large salad bowl and add the roasted squash mixture, the pecans, and the grated parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well and serve immediately.


    6 servings (3/4 cup)


    Dana-Farber Brigham Cancer Center

  • Nutrition Tip

    There are over 40 different types of squash, including a long list of winter varieties like acorn, butternut and Hubbard squash. Because these types are widely available during the winter months, they are often times a perfect addition to any hot meal in the winter.

    With their rich, orange flesh, winter squashes contain more carotenoids (a type of phytonutrient) and more vitamins and minerals than summer squashes. Just one half cup serving of winter squash is a good source of vitamin A, vitamin C, folate, manganese, potassium and fiber. Winter squashes contain beta-carotene, a type of carotenoid that may be helpful in the prevention of some types of cancer.

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