Honey Roasted Butternut Squash with Cranberries and Feta

• servings: 6 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

3 lb large butternut squash (peeled + chopped)

1-2 TBSP extra virgin olive oil

salt, pepper, and garlic powder (to taste)

1-2 cups fresh cranberries (add a little, or a lot!)

2-3 TBSP honey (plus extra to taste)

1/4 cup finely crumbled feta

ground cinnamon (to taste)

fresh or dried parsley (to garnish, optional)

Directions

Pre-heat oven to 400 degrees F.

Lightly drizzle or spritz a baking sheet with olive oil.

Add cubed squash to the sheet along with another drizzle of olive oil.

Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.

Roast at 400 F for 25 minutes on the center rack.

At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.

Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.

Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.

Garnish with parsley for a burst of color and dig in while it's hot!

Nutrition

• Calories: 122 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 5 mg
• Sodium: 75 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 3 g
• Total Sugars: 9 g
• Protein: 2 g