Honey Roasted Butternut Squash with Cranberries and Feta

This sweet and savory side dish is perfect for the holidays and loaded with Fall flavor!

Course Side Dish

Cuisine American

Keyword Honey Roasted Butternut Squash

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 122kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

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

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 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!

Notes

Feel free to use fresh or dried cranberries for this dish.

Dried will be sweeter, while fresh with have a delightful punch of tartness to pair with the buttery squash and sweet honey. Let your tastebuds be your guide and have fun with it!

Nutrition Facts are an estimate gathered using an online recipe nutrition calculator. Adjust as needed.

Nutrition