Roasted Butternut Squash with Cranberries and Feta
Sweet, salty, tangy, and just a little bit fancy, but not fussy. This roasted butternut squash with cranberries and feta is one of those side dishes that somehow works for a weeknight and a holiday spread. It's colorful, cozy, and wildly simple. If you’ve got a squash and a bag of cranberries, you’re halfway there.
Ingredients
- 1 butternut squash (peeled and chopped into 1 inch pieces)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- salt and pepper
- 1 cup fresh cranberries
- 1-2 tablespoons honey
- ¼ teaspoon cinnamon
- ¼ cup feta cheese
Instructions
- Preheat oven to 400º. Place parchment paper on a rimmed baking sheet.
- Toss squash with olive oil, salt and pepper and garlic powder and pour onto prepared baking sheet. Roast for 20 minutes.
- Remove from oven and add cranberries. Return to oven and roast an additional 10 minutes, until cranberries are soft and have burst slightly.
- Remove from oven and drizzle with honey and cinnamon. Add feta and serve.
Barbara's Notes + Tips
Microwave the butternut squash for a minute to make it easier to peel.
Nutrition
Calories: 113kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 75mg | Potassium: 454mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13324IU | Vitamin C: 28mg | Calcium: 91mg | Iron: 1mg
