Love a great roasted vegetable recipe. This butternut squash hits the spot and is an amazing Fall flavored dish, but would also work really well with Easter dinner. The creamy flavor of the squash with the sweet and tart cranberries rounded out with the feta makes for a great combo.
Honey Roasted Butternut Squash with Cranberries and Feta
(Adapted from Peas and Crayons)
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 (add a little, or a lot!)
2-3 TBSP honey plus extra to taste
¼ cup finely crumbled feta
ground cinnamon to taste
fresh or dried parsley to garnish, optional
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!
