Roasted Butternut Squash with Cranberries and Feta Awaits!
A delicious and healthy dish featuring roasted butternut squash, tart cranberries, and creamy feta cheese, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup fresh cranberries
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon honey (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, and thyme.
- Spread the squash on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until tender and golden brown.
- In the last 5 minutes of roasting, add the cranberries to the baking sheet.
- Remove from the oven and let cool slightly.
- Transfer to a serving dish and sprinkle with crumbled feta cheese.
- Drizzle with honey if desired and serve warm.
Notes
- For a vegan option, omit the feta cheese.
- Feel free to add nuts for extra crunch.
- This dish can be served warm or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Roasted Butternut Squash, Cranberries, Feta, Fall Recipes, Healthy Side Dish