Roast Butternut Squash with Cranberries, Sunflower Seeds and Honey Vinaigrette

Serving size: 8 servings


  • 1 butternut squash, peeled
  • 2 Tbsp. olive or avocado oil
  • 1/2 cup dried cranberries
  • 1/2 cup sunflower seeds
  • 1/2 cup olive oil
  • 3 Tbsp. raw honey
  • 1/4 cup apple cider vinegar
  • 1 clove garlic, minced
  • 1/4 tsp. sea salt


  1. Preheat the oven to 400°F. Cube butternut squash and toss with 2 tablespoons oil. Spread cubed squash out onto a baking sheet. Bake for 25 minutes or until tender, flipping squash around 12 minutes.
  2. In a small bowl whisk oil, honey, apple cider vinegar, garlic and sea salt.
  3. When the squash is cooked, add the cranberries and dressing and toss. Sprinkle sunflower seeds on individual servings.

Nutrition per serving: 300 calories, 27 g carbohydrates, 21 g fat, 3 g fiber, 3 g protein, 80 mg sodium, 14 g sugar.

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as told by mom, Cindy Our oldest son, Preston was diagnosed with severe food (milk, egg, banana, peanut, tree nuts, shellfish) and environmental (outdoor molds, outdoor pollens, dust mites, dogs, cats) allergies at one year of age. After eliminating these allergens from his diet and surroundings, the levels continued to grow in number and the…
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