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Roasted Butternut Squash with Cranberries
Side dish
Ingredients
  • 1 ½ pounds peeled, seeded, and cubed butternut squash {cube evenly}
  • 2 tablespoons extra virgin olive oil
  • ⅛ teaspoons ground nutmeg
  • ⅛ teaspoons cloves
  • ¼ teaspoons cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 2 Tablespoons brown sugar {or use honey}
  • ¼ cup pecans {or walnuts}
  • ½ cup dried cranberries
  • 4 ounces goat cheese, crumbled {or try feta cheese}
  • Fresh thyme and parsley for garnish
Steps
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