Description
Roasted Butternut Squash with Cranberries and Feta is a true autumnal delight, bursting with the flavors of the season. This vibrant and versatile side dish combines the natural sweetness of butternut squash, the tart burst of cranberries, and the creamy richness of feta cheese for a truly delightful experience.
Ingredients
- 1 medium butternut squash
- 2 cup fresh cranberries
- 1 cup feta cheese, crumbled
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey
- 2 tablespoon fresh thyme leaves
Instructions
1. Preheat your oven to 400°F.
2. Peel and cube the butternut squash into bite-sized pieces.
3. In a large bowl, toss the cubed squash and fresh cranberries with olive oil, salt, pepper, and honey.
4. Spread the mixture in a single layer on a baking sheet.
5. Roast in the preheated oven for 25-30 minutes until the squash is tender and golden brown.
6. Remove from the oven and sprinkle with crumbled feta cheese and fresh thyme leaves. Gently toss to combine.
Notes
For a vegan version, omit the cheese or use a dairy-free alternative.
You can substitute feta with goat cheese or queso fresco.
Feel free to add nuts or seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg