Roasted Butternut Squash

  • 1 Large Butternut Squash, peeled, seeded and cut into 1″ squares
  • 1/2 C Twisted Marinade
  • 2 T Olive Oil
  • 1/2 C Craisins
  • 1/4 C Chopped Pecans

Pre-heat oven 400 degrees

Wisk the marinade and olive oil together and pour over squash, let sit 15 min. Spread squash out on lined baking sheet. (I use the non-stick aluminum foil) Bake for about 30 min until squash begins to caramelize. Add Craisins and pecans. Serve warm or cold!