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Roasted Butternut Squash with Cranberries and Feta Bliss

Roasted Butternut Squash with Cranberries and Feta Bliss Delights

Roasted Butternut Squash with Cranberries and Feta Bliss is a nutritious and delicious dish perfect for cozy dinners and gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash and Cranberries
  • 1 medium Butternut Squash Cubed
  • 1 cup Fresh Cranberries
For the Roasting
  • 2 tablespoons Olive Oil High quality
  • 1 teaspoon Salt To taste
  • 1 teaspoon Black Pepper Freshly cracked, to taste
For the Finish
  • 2 tablespoons Honey Or maple syrup for vegan
  • 1 cup Feta Cheese Crumbled
  • 2 tablespoons Fresh Thyme Leaves Or rosemary for substitution

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Combine the cubed butternut squash and fresh cranberries in a large mixing bowl.
  3. Drizzle with olive oil, then sprinkle with salt and black pepper, tossing to coat.
  4. Spread the mixture onto a prepared baking sheet in a single layer.
  5. Roast in the oven for 25–30 minutes until the squash is tender and golden.
  6. Drizzle with honey and sprinkle feta cheese and thyme leaves on top, then toss gently.
  7. Serve warm as a side or an addition to a grain salad.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 31gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 18000IUVitamin C: 20mgCalcium: 150mgIron: 1.5mg

Notes

Best enjoyed warm. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

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