In the kitchen with KC: Cranberries and Butternut Squash

Friday, January 7, 2011

Cranberries and Butternut Squash

Fill a jelly roll pan with cubed butternut squash and fresh cranberries. Drizzle with melted coconut oil. Sprinkle with pumpkin pie spice and sea salt. Roasted at 375 for about 30 minutes or until soft and browned.

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Welcome to an archive of recipes from my kitchen. This my attempt to document the winners in my kitchen so that I might be able to create them again. I try to avoid highly processed foods and cook from scratch when possible. Most of my recipes are dairy free (unless I am not going to eat them). We try to get to the year-round farmer's market for fresh produce weekly. We have gone through food "phases" since I started collecting recipes so Weight Watchers, low carb, paleo, vegan, freezer meals and more are all represented. When ever possible I have tried to link to the recipe that inspired my adaptation. I am not a strict recipe follower so often my measurements are approximate. If you try one of my recipes please leave me a comment and let me know! Enjoy!