Roasted pumpkin with cranberries and seeds
This recipe is a greater delight and contrast of flavors and textures to love every day.
Ingredients
- 4 cups peeled and diced butternut squash, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- Coarse sea salt
- Freshly ground black pepper
- ¾ cup Craisins® Dried Cranberries
- ½ teaspoon lemon zest
- ¼ cup crumbled feta cheese
- ¼ cup Naturasol® seeds
Preparation
- Preheat the oven to 375˚F and line a cookie sheet with aluminum foil.
- Place the pumpkin on the tray and add the oil. Using your hands, mix and make sure all the cubes are coated with the oil. Spread the pumpkin on the tray.
- Sprinkle with salt and pepper and bake in the oven for 8 minutes, until the squash is tender.
- Remove the pan from the oven and immediately add the dried cranberries and mix with the help of a spatula.
- Grate the lemon zest directly onto the pan and let stand for a couple of minutes.
- Add the feta cheese and the seeds of your choice.
- This salad can be served warm, at room temperature or cold.
