Roasted Butternut Squash w/Dried Cranberries
& Earl Grey Tea Spice Rub
Ingredients:
- 1 large butternut squash (about 3 pounds), peeled and seeded and cut
- In 1-inch chunks
- ½ Cup dried cranberries
- 3 Tablespoons MOV Extra-Virgin Olive Oil
Directions:
Preheat oven to 400 degrees F. Place the squash and cranberries on a sheet pan and drizzle with the MOV extra virgin olive oil, Earl Grey Tea Rub and toss well. Arrange the squash and cranberries in one layer and roast for 20-25 minutes, until the squash is tender, turning once with a metal spatula.
Transfer to a large bowl.
Enjoy!
Preheat oven to 400 degrees F. Place the squash and cranberries on a sheet pan and drizzle with the MOV extra virgin olive oil, Earl Grey Tea Rub and toss well. Arrange the squash and cranberries in one layer and roast for 20-25 minutes, until the squash is tender, turning once with a metal spatula.
Transfer to a large bowl.
Enjoy!