Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta.
Ingredients:
- 1 medium squash (~3 lbs), peeled, seeded, and chopped
- 2 tablespoons coconut or olive oil
- 1/2 cup dried cranberries
- 1/2 cup raw pecans
- 2 tablespoons honey
- 1 garlic clove, minced
- 1/4 cup crumbled feta cheese
- 1 teaspoon cinnamon
- 2 tablespoons fresh thyme, for garnish
- Sea salt and freshly ground black pepper, to taste
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Prepare the Squash:
In a large bowl, toss the cubed butternut squash with garlic, cinnamon, oil, salt, and pepper. Make sure the squash is evenly coated.
Roast the Squash:
Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes on the center rack, until the squash is fork-tender and golden brown on the edges.
Add Pecans and Roast Again:
Sprinkle the raw pecans over the roasted squash and return to the oven for an additional 2-3 minutes to toast the pecans.
Finish with Cranberries, Feta, and Honey:
Remove the baking sheet from the oven and stir in the dried cranberries, crumbled feta cheese, and drizzle with honey. Toss everything together gently to combine.
Garnish and Serve:
Garnish with fresh thyme before serving. Enjoy as a sweet and savory side dish!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 220 kcal per serving