Honey Roasted Butternut Squash with Cranberries and Feta
This sweet and savory side dish is perfect for the holidays and loaded with Fall flavor! Jenn Peas and Crayons
Servings: 6
Calories: 122kcal
Ingredients
- large butternut squash (peeled + chopped)
- TBSP extra virgin olive oil
- salt, pepper, and garlic powder to taste
- fresh cranberries (add a little, or a lot!)
- honey plus extra to taste
- finely crumbled feta
- ground cinnamon to taste
- fresh or dried parsley to garnish, optional
Instructions
- Pre-heat oven to 400 degrees F.
- Lightly drizzle or spritz a baking sheet with olive oil.
- Add cubed squash to the sheet along with another drizzle of olive oil.
- Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
- Roast at 400 F for 25 minutes on the center rack.
- At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
- Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
- Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
- Garnish with parsley for a burst of color and dig in while it's hot!
Notes
Feel free to use fresh or dried cranberries for this dish.
Dried will be sweeter, while fresh with have a delightful punch of tartness to pair with the buttery squash and sweet honey. Let your tastebuds be your guide and have fun with it!