Description
Roasted Butternut Squash with Cranberries and Feta is a delightful fall dish that celebrates the season’s bounty. With its vibrant colors, warm flavors, and nutritional benefits, this recipe is sure to become a new favorite in your household.
Ingredients
- 1 medium butternut squash
- 2 cup fresh cranberries
- 1/4 cup feta cheese, crumbled
- 2 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Preheat the Oven: Start by setting your oven to a toasty 400°F. This high heat is essential for achieving that perfect roasted texture and caramelized flavor.
2. Prepare the Squash: Peel and cube the butternut squash into bite-sized pieces, ensuring they’re all roughly the same size for even cooking.
3. Toss the Ingredients: In a large bowl, combine the cubed squash and fresh cranberries. Drizzle with olive oil and sprinkle with salt and black pepper, then toss everything together until the vegetables are evenly coated.
4. Roast to Perfection: Spread the seasoned squash and cranberries in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and golden brown.
5. Finish with Flair: Remove the roasted vegetables from the oven, then drizzle with honey and sprinkle with the crumbled feta cheese and fresh thyme leaves. Gently toss to combine.
6. Serve and Enjoy: Your Roasted Butternut Squash with Cranberries and Feta is now ready to be served warm.
Notes
For a protein-packed meal, try pairing it with grilled chicken or roasted chickpeas. Vegetarians and vegans can easily substitute the feta cheese with a plant-based alternative, such as crumbled tofu or cashew-based “feta,” and use maple syrup instead of honey.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 20mg