Roasted Butternut Squash & Cranberries | Working Against Gravity
For an easy holiday side that still leaves plenty of room for dessert macros, look no further than our roasted butternut squash and cranberries.
Ingredients
- 655 g diced butternut squash (1 medium squash)
- 80 g frozen or fresh cranberries
- 175 g white onion, sliced into 1/3-inch-thick slices
- 5 g white sugar
- 2 tsp dried sage
- Olive oil spray
- Salt and pepper
- Optional: squeeze of lemon or orange
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