Butternut Squash with Pumpkin Seeds and Cranberries Recipe

You can also use half beets, half butternut squash.

Total time to prepare: 15 minutes. Serves 4. 

Ingredients:

• 1 lb. butternut squash, cut into 1/2-inch dice
• 2 tsp. Dijon mustard
• 1 tsp. balsamic vinegar
• 2 Tbs. pomegranate juice or orange juice
• 1/8 tsp. kosher salt
• 2 Tbs. extra-virgin olive oil
• 1/3 cup pumpkin seeds, toasted
• 3 Tbs. dried cranberries

Directions:

1. Steam the squash until tender, 3-5 minutes. Drain any water.

2. In a large bowl, whisk together the mustard, vinegar, juice, salt, and oil.

3. Toss the squash in the bowl with the dressing.

4. Sprinkle with the pumpkin seeds and cranberries.

Nutrition Information:

Per Serving (3/4 cup):

• Calories: 190
• Fat: 12 g
• Saturated Fat: 2 g
• Protein: 4 g
• Carbs: 19 g
• Fiber: 3 g
• Sodium: 150 mg