Roasted Butternut Squash with Cranberries and Feta

About This Dish

This roasted butternut squash with cranberries and feta dish is a perfect balance of sweet, tangy, and savory flavors. The tender roasted squash paired with the tartness of cranberries and the creamy saltiness of feta makes this a must-have side dish for fall gatherings or holiday meals.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 1 cup fresh cranberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans (optional)
• 2 tablespoons honey
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, toss the cubed butternut squash with olive oil, ground cinnamon, ground nutmeg, salt, and black pepper. Spread the seasoned squash in a single layer on the prepared baking sheet.
3. Roast the butternut squash in the preheated oven for 20 minutes.
4. After 20 minutes, add the fresh cranberries to the baking sheet, tossing them with the squash.
5. Continue roasting for an additional 15-20 minutes, or until the squash is tender and caramelized, and the cranberries have burst.
6. Remove the baking sheet from the oven and sprinkle the roasted mixture with crumbled feta cheese and chopped pecans (if using).
7. Drizzle the dish with honey and garnish with fresh parsley before serving.

Source

This recipe was originally featured on Creative's Cookery.