Description
A delightful fall dish featuring roasted butternut squash, fresh cranberries, and crumbled feta, drizzled with honey.
Ingredients
Scale
- 3 lb large butternut squash (peeled + chopped)
- 1–2 TBSP extra virgin olive oil
- salt, pepper, and garlic powder to taste
- 1–2 cups fresh cranberries
- 2–3 TBSP honey plus extra to taste
- ¼ cup 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.
- Remove from oven and add a sprinkle of cinnamon, along with feta and honey. Adjust honey to taste.
- Garnish with parsley for a burst of color and serve hot!
Notes
- Adjust the amount of honey based on the sweetness of the cranberries used.
- Fresh cranberries will yield a different flavor profile compared to dried cranberries.
- Serve immediately for the best taste and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Honey Roasted Butternut Squash, Cranberries, Feta, Fall Salad, Roasted Squash Salad