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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 medium butternut squash peeled and cubed
  • 1 cup fresh cranberries rinsed
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar optional

Instructions

  • Preheat the oven to 425°F (220°C).
  • Prepare the butternut squash by peeling and cubing it into uniform pieces.
  • In a large bowl, toss the cubed squash with olive oil, thyme, salt, and pepper until evenly coated.
  • Spread the squash on a baking sheet in a single layer.
  • Roast the squash in the preheated oven for about 25-30 minutes, flipping halfway through.
  • Add the fresh cranberries to the baking sheet in the last 10 minutes of roasting.
  • Once the squash and cranberries are done, take them out of the oven and let them cool slightly.
  • Sprinkle crumbled feta cheese over the roasted squash and cranberries before serving.