Roasted Butternut Squash with Fresh Cranberries

[vc_row][vc_column][vc_column_text]Butternut squash, while low in calories, is high in nutrients including Vitamin A, Vitamin C, Vitamin E, Vitamin B, calcium, magnesium, zinc and potassium.

The fresh cranberries in this recipe offer a range of health benefits!  Their high nutrient and antioxidant content have many considering them to be a super-food. Some evidence suggests they help to prevent certain types of cancer, improve immune function, and decreased blood pressure.

The butternut squash and cranberries in this recipe make a colorful, and nutritious, addition to your Thanksgiving meal.

3 lb. butternut squash peeled and chopped into bite size pieces
2 cups of fresh cranberries
1/4 cup feta cheese
2 Tbsp. olive oil
salt, pepper and garlic powder
fresh or dried parsley

  • Toss butternut squash with the olive oil
  • Spread on a baking sheet in a single layer
  • Sprinkle with salt, pepper and garlic powder
  • Roast at 400 degrees for 25 minutes
  • Add the fresh cranberries to the roasting pan
  • Roast another 15 minutes
  • Remove from oven and sprinkle with cinnamon and the feta cheese.
  • Garnish with parsley.
  • Enjoy!


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About The Author

Dr. Vincent Sferra

Dr. Vincent Sferra

Dr. Vincent Sferra is the founder and Clinic Director of Natural Medicine & Rehabilitation. He is Board Certified in Chiropractic Medicine and Chiropractic Neurology, a Certified Clinical Nutritionist, and a Certified Strength and Conditioning Specialist certified by the National Strength & Conditioning Association. He has been in practice and providing educational health and wellness programs in the community since 1986.

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Somerset, NJ

Natural Medicine & Rehabilitation

Long Branch, NJ

West End Physical Therapy
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