Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make roasted butternut squash with cranberries and pecans.
Butternut Squash with Cranberries and Pecans
INGREDIENTS:
· 3 lbs. Butternut Squash (peeled, cubed)
· ½ cup Shallots (large dice)
· ½ cup Pecans (rough chop)
· ¼ cup Dried Cranberries
· 1 cup oil
· 1 tbs. Salt
· ½ tsp. Black Pepper
· 3 ea. Scallions (sliced)
· 2 tbs. Honey
DIRECTIONS:
1. Place Butternut Squash, Shallots, Salt, Pepper, and oil in a mixing bowl and toss until all the ingredients are incorporated.
2. Place contents of bowl on a papered sheet tray and roast at 450 deg. For 20-25 minutes or until soft.
3. Once vegetables are cooked remove from oven and let cool.
4. Once the vegetables are cooled, place in a large mixing bowl, add the honey, cranberries, pecans, and scallions and mix until the honey fully coats the vegetables, and pecans and scallions are evenly distributed.