Roasted Butternut Squash with Apples Cranberries and Candied Walnuts

This hearty roasted dish has the warmth of fall with butternut squash, apples, cranberries and candied walnuts.

It has the right amount of tartness from cranberries, apples and a sweet flavor from butternut squash and brown sugar.

The addition of spices like cinnamon, clove snd nutmeg make this dish even more warm, cozy and a delicious.

1 large butternut squash, peeled and diced into 1-inch cubes

2 large cooking apples, peeled, seeded and diced into 1/2-inch cubes

3/4 cup fresh or frozen cranberries

1/2 cup brown sugar, can use coconut sugar

1/4 cup butter, melted

1 tablespoon gluten-free flour

1 teaspoon Himalayan salt

1 teaspoon 5-star Chinese spice

1/2 cup candied walnut pieces

Preheat oven to 350 degrees

In a large bowl add apples, cranberries, and chopped squash and mix until incorporated.

In a small bowl, mix together the flour, brown sugar, salt, and spice.

Next add spice mix to melted butter, and mix until incorporated. Add butter spice mix to large bowl of prepared squash mix and mix to incorporate.

Spoon coated squash mix into a 13 X 9 inch baking glass pan. Roast in preheat oven for 45-50 minutes or until just tender.

Spoon the roasted squash mixture into a serving bowl and mix in candied walnuts.

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