Description
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
Scale
- 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
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- 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.
- Roast the butternut squash in the preheated oven for 20 minutes.
- After 20 minutes, add the fresh cranberries to the baking sheet, tossing them with the squash.
- Continue roasting for an additional 15-20 minutes, or until the squash is tender and caramelized, and the cranberries have burst.
- Remove the baking sheet from the oven and sprinkle the roasted mixture with crumbled feta cheese and chopped pecans (if using).
- Drizzle the dish with honey and garnish with fresh parsley before serving.
Notes
- You can substitute dried cranberries with pomegranate seeds for a more tart flavor.
- Add some toasted nuts like pecans or walnuts for an extra crunch.
- The dish can be made ahead of time and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean
Nutrition
- Calories: 210
- Sugar: 11g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2.5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg