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Roasted Butternut Squash with Cranberries and Feta Bliss

Roasted Butternut Squash with Cranberries and Feta Bliss made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 large butternut squash peeled and cubed
  • 1 cup fresh cranberries
  • 1 cup crumbled feta cheese
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon honey or maple syrup optional

Instructions

  • Preheat your oven to 400°F (200°C).
  • Prepare the butternut squash by peeling, seeding, and cutting it into 1-inch cubes.
  • In a large bowl, combine the cubed squash, olive oil, salt, black pepper, and thyme. Toss until well coated.
  • Spread the seasoned squash evenly on a baking sheet in a single layer.
  • Roast in the preheated oven for 25-30 minutes, or until the squash is tender and golden brown, stirring halfway through.
  • Add the cranberries to the baking sheet in the last 10 minutes of roasting, stirring to combine.
  • Once out of the oven, immediately sprinkle the dish with crumbled feta cheese and drizzle with honey or maple syrup if using.
  • Serve warm, garnished with additional herbs if desired.