Crispy Honey-Roasted Butternut with Cranberries Feta & Pumpkin Seeds
Ingredients:
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and pepper, to taste
1 butternut squash, peeled and chopped into 1-inch pieces
1 cup fresh cranberries
1-2 tablespoons honey
¼ teaspoon cinnamon
¼ cup feta cheese, crumbled
2 tablespoons pumpkin seeds (for added crunch)
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the chopped butternut squash with olive oil, garlic powder, salt, and pepper.
Spread the squash evenly on the baking sheet and roast for 20-25 minutes, or until tender and golden brown.
While the squash is roasting, mix fresh cranberries with honey and cinnamon in a small bowl.
After 25 minutes, remove the squash from the oven, sprinkle the honey-coated cranberries on top, and return to the oven for an additional 5-7 minutes, until the cranberries begin to soften.
Once done, transfer the roasted squash and cranberries to a serving dish.
Sprinkle crumbled feta cheese and pumpkin seeds on top for an extra crunch and flavor boost. Drizzle with a bit more honey if desired. Serve warm.
Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4