Roasted Butternut Squash with Honey, Feta, and Cranberries
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons honey
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1/2 cup feta cheese, crumbled
- Fresh thyme or parsley for garnish optional
Directions:
First, set your oven to 400F 200C and give it a moment to preheat. Take a large bowl and mix the cubed butternut squash with olive oil, honey, and a sprinkle of salt and pepper. Make sure everything is coated nicely. Grab a baking sheet, line it with parchment paper, and spread the squash out evenly. Pop it into the oven and let it roast for 25-30 minutes. Remember to give it a stir halfway through to ensure it cooks evenly and develops a nice caramelization. About five minutes before its done, scatter the dried cranberries and pecans over the top so they can get a little toasty. Once the squash is done, remove the baking sheet from the oven and let it cool for a few moments. Place the roasted squash onto a serving dish, sprinkle the crumbled feta cheese on top, and if you like, add a touch of fresh thyme or parsley for a lovely finish. Serve it up warm and enjoy this beautiful side dish!