Hard Work Generates Results

Roasted Butternut Squash Medley

The Scholarly Plate

Today’s question: I hear a lot about how great antioxidants are, what exactly do they do?

Oxidation is a chemical reaction that takes place naturally in the body. This reaction although crucial for life, has some not-so-good by-products called free radicals. Free radicals in turn cause a chain reaction that can result in cell damage and are ultimately one of the major causes of cancer. The role of antioxidants is to stop these chain reactions and remove the free radicals to inhibit the damage to cells.

Enough of the science talk, more or less antioxidants like Vitamin C and Vitamin E are tiny super heroes that help the body to protect itself against disease and prevent cancer. Cranberries, butternut squash and lime juice are all incredible sources of Vitamin C.


  • 2 cups butternut squash, cubed
  • 2 cups fresh cranberries
  • 3 celery stalks, chopped
  • 1 red onion, chopped
  • 1 TBSP fresh rosemary, chopped (use less or more to taste)
  • 2 TBSP olive oil
  • ¼ cup pecans, chopped
  • Pinch kosher salt
  • Pinch red pepper flakes
  • 1 lime



  1. Preheat oven to 400F
  2. In large bowl mix together: cubed butternut squash, cranberries, chopped celery, red onion
  3. Remove leaves from fresh rosemary stem and chop. Add to the bowl of vegetables along with olive oil, pecans salt and red pepper.
  4. Juice the lime and pour over vegetables, mix and thoroughly coat
  5. Place in large pan or stone and roast for 45 minutes, stir occasionally to evenly brown and crisp
  6. Remove from oven, serve immediately