Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta 🎃🍂
Ingredients:
1 medium butternut squash, peeled, seeded, and cubed
2 tablespoons coconut oil or olive oil
2 garlic cloves, minced
1 teaspoon ground cinnamon
Sea salt and freshly ground black pepper, to taste
½ cup raw pecans
½ cup dried cranberries
¼ cup crumbled feta cheese
2 tablespoons honey
2 tablespoons fresh thyme leaves
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Season the Butternut Squash:
In a large bowl, toss the butternut squash cubes with coconut oil (or olive oil), minced garlic, cinnamon, salt, and pepper. Mix well to ensure the squash is evenly coated with the seasoning.
Roast the Squash:
Spread the seasoned squash in a single layer on the prepared baking sheet. Roast in the oven for 20-25 minutes, until the squash is tender and the edges are golden and caramelized. Stir halfway through for even cooking.
Add the Pecans:
After the squash has roasted, sprinkle the raw pecans over the squash and return to the oven for an additional 2-3 minutes, just until the pecans are lightly toasted.
Incorporate Cranberries and Feta:
Remove the baking sheet from the oven and immediately stir in the dried cranberries and crumbled feta cheese. The warmth from the squash will slightly soften the cranberries and the feta, creating a delicious texture.
Finish with Honey and Thyme:
Drizzle the honey over the entire dish, and sprinkle with fresh thyme leaves. Toss everything gently to combine, ensuring all the flavors are well-distributed.
Serve:
Serve warm as a side dish or over grains like quinoa or couscous for a more filling meal. This dish can also be served as a topping for a salad or enjoyed as a vegetarian main.
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