Honey Roasted Butternut Squash with Cranberries and Feta

• Vegetarian
• Gluten free

• Produce

  • 1 Butternut squash, large
  • 2 cups Cranberries, fresh
  • 1 Parsley, fresh or dried

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1 Cinnamon, ground
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp A hearty drizzle of olive oil

• Dairy

  • 1/4 cup Feta

Found on peasandcrayons.com

Description

Ingredients

• 1 large butternut squash, peeled + chopped
• a hearty drizzle of olive oil [approx 1-2 TBSP]
• salt, pepper, and garlic powder, to taste
• 2 cups fresh cranberries
• 2-3 TBSP honey [or extra, to taste]
• 1/4 cup finely crumbled feta
• ground cinnamon, to taste [optional but delicious!]
• fresh or dried parsley, to garnish [optional]

Directions

• 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 its hot!