Description
A warm and inviting dish that combines earthy sweetness of roasted butternut squash with tangy feta and juicy cranberries, perfect as a side or light entree.
Ingredients
Scale
- 1 medium Butternut Squash
- 1 cup Dried Cranberries
- 1/2 cup Feta Cheese
- 2 tablespoons Olive Oil
- 1 tablespoon Honey or Maple Syrup (optional)
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half and scoop out the seeds. Chop it into bite-sized cubes.
- In a large bowl, combine the squash cubes with olive oil, salt, and pepper. Drizzle in honey or maple syrup if desired.
- Spread the squash evenly on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
- In the last 5 minutes of roasting, sprinkle the dried cranberries over the squash.
- Once out of the oven, crumble feta cheese on top and gently toss.
- Serve warm or at room temperature.
Notes
Cut squash pieces evenly to ensure they roast properly. Super easy to make ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg