​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
  • ​Rub Me Tender Earl Grey Tea Rub
​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!