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Roasted Butternut Squash with Corn Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 2 lb. butternut squash, peeled
1 large red onion, chopped (about 1.5 cups)
4 Tbsp olive oil
1 tsp garlic peri-peri sauce
1 tsp wild-herb peri-peri sauce
1 Tbsp sea salt
1.5 cups frozen corn (roasted if you like) or 1 cup fresh
1/8 tsp cayenne
1/4 cup organic dried cranberries
1/2 cup chopped organic cilantro
Directions:
Directions:
-preheat the oven to 400 degrees F
-chop the butternut into pieces (about 4" x 3" pieces- the smaller they are the faster they will cook) and place inside down on a baking tray. you can lightly toss the pieces in olive oil or coconut oil and a bit of salt before baking if you choose.
-bake the squash until soft (mine took approx. 15 minutes, but check after 10).
-meanwhile, heat the olive oil in a pot and sautee the onion.
-add the corn, hot sauces, salt, and cayenne to the onions and stir for a minute or so. if using fresh corn let it cook for a bit.
-add the cranberries and stir until the corn is heated through.
-chop the squash into cubes and add to the onion mixture. continue to stir the mixture for a few minutes for the flavors to blend. i like there to still be some cubes left, but also a mashed consistency--the more you mix it the more mashed it will become. remove from heat
-add chopped cilantro to taste
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Peri-peri sauce is from Nando's restaurant. You can just use any hot sauce to give it a little spice. It is the sweet from the cranberries and the spice that makes this dish soooo yummy :) Also, you can just use chili powder if you like.

 

 

 

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