Description
Roasted butternut squash salad with squash noodles, yellow onion, fresh sage, and dried cranberry. Perfect for a vegan and gluten-free holiday side dish!
Ingredients
- 2 packages Cece’s Veggie Co. Organic Butternut Squash Spirals*
- 1 TBSP avocado oil (omit if oil-free)
- pinch of Himalayan sea salt
- 1 medium yellow onion, finely sliced
- 2 TBSP chopped fresh sage (~1 tsp dried sage)
- 1/2 cup dried cranberries
- 1/2 tsp ground black pepper
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Remove butternut squash from packaging and add to a large mixing bowl with the sliced onion and drizzle with avocado oil (if using). Season with fresh chopped sage, Himalayan sea salt, and black pepper. Add vegetables to the parchment-lined baking sheet.
- Bake until the squash and onions are well caramelized, about 18-20 minutes. Watch the squash noodles closely while baking to ensure they don’t get overcooked. Squash spirals are done when they’re tender and soft, but not burnt or mushy.
- When squash and onions are done, toss with dried cranberries and serve immediately.
- Store leftovers in the fridge for up to one week and reheat before serving.
Notes
If you can’t find butternut squash noodles near you, sub chopped butternut squash and increase the bake time to 25-30 mins
Recipe adapted from Whole Foods
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free