Description
Discover how to make delicious honey roasted butternut squash with cranberries and feta. Perfect for a festive side dish or vegetarian main course!
Ingredients
Scale
- 2 pounds butternut squash (approximately 1 kg, peeled and cubed)
- 45 ml vegetable oil
- 30 ml maple syrup
- Salt, to taste
- Black pepper, to taste
- 100 g fresh cranberries
- 75 g crumbled feta cheese
- 8 g chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cubed butternut squash in a large mixing bowl.
- Add the olive oil, honey, salt, and black pepper to the bowl.
- Toss the butternut squash until evenly coated with the oil and honey mixture.
- Spread the squash in a single layer on a baking sheet.
- Roast the squash in the preheated oven for 20 minutes.
- Remove the baking sheet from the oven and add the fresh cranberries.
- Stir the cranberries and squash together on the baking sheet.
- Roast for an additional 10 to 15 minutes, or until the squash is tender.
- Remove the baking sheet from the oven and let it cool slightly.
- Transfer the roasted squash and cranberries to a serving dish.
- Sprinkle the crumbled feta cheese over the top.
- Garnish with the chopped fresh parsley before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 15g
- Protein: 5g
Keywords: american, side dish, homemade