Description
A delightful dish marrying roasted butternut squash with cranberries and feta, perfect for fall gatherings.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup fresh cranberries (or dried cranberries)
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cinnamon
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- Peel and cube the butternut squash, placing it in a mixing bowl.
- Add the cranberries, honey, olive oil, salt, pepper, and cinnamon to the bowl.
- Toss to coat the squash evenly with the mixture.
- Spread the mixture on the baking sheet in a single layer.
- Roast for 30-35 minutes until the squash is tender and caramelized.
- Remove from the oven, toss gently, and sprinkle feta over the top.
- Return to the oven for an additional 3-5 minutes, until the feta is warmed.
- Garnish with chopped parsley before serving.
Notes
For added crunch, roast walnuts or pecans along with the squash. Ensure even cooking by cutting the squash into uniform cubes. Experiment with spices like nutmeg or ginger for variation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American