Honey Roasted Butternut Squash with Cranberries and Feta

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There are many different kitchen staples that are highlighted during the holidays, chief among them are cranberries. Cranberries are a unique berry that boast a variety of vitamins and nutrients that help to promote internal health.

Unique to this recipe is the delightful combination of the cranberry’s tart-refreshing taste with the savory-earthy tastes of the squash and feta cheese. An added benefit to this recipe is the addition of honey which cuts through the other flavors with a subtle natural sweetness.

This recipe was adapted from the blog Peas and Crayons a great resource for those trying to add more vegetable variety to their day to day diet.

Image by Alyrat from Pixabay

Ingredients

  • 3 lb large butternut squash
  • 2 TBSP extra virgin olive oil
  • Salt, pepper, and garlic powder to taste
  • 2 cups fresh cranberries 
  • 2 TBSP of honey
  • 1/4 cup finely crumbled feta
  • Ground cinnamon to taste 
  • Fresh or dried parsley to garnish, optional

Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Lightly drizzle or spritz a baking sheet with olive oil.
  3. Peel and cube squash
  4. Add cubed squash to the sheet along with another drizzle of olive oil.
  5. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  6. Roast at 400 F for 25 minutes on the center rack.
  7. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  8. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit
  9. Remove from oven and add a sprinkle of cinnamon to taste along with feta and honey.
  10. Garnish with parsley.
  11. Serve while hot

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