Description
A delicious combination of roasted butternut squash with sweet cranberries and salty feta cheese.
Ingredients
Scale
- 2 medium butternut squash, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 cup fresh or dried cranberries
- 4 ounces feta cheese, crumbled
- ¼ cup chopped fresh parsley (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cubed butternut squash, olive oil, salt, pepper, cinnamon, and nutmeg, tossing until evenly coated.
- Spread the seasoned squash in a single layer on a large baking sheet.
- Roast until the squash is tender and lightly browned, stirring halfway through for even cooking.
- When the squash is almost done, add the cranberries to the baking sheet.
- Remove from the oven and sprinkle the crumbled feta cheese over the top.
- Return to the oven just until the feta is warmed through.
- Garnish with chopped parsley if desired, and serve warm.
Notes
- This dish can be served as a side or a main course.
- For a vegan option, omit the feta cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 150g
- Calories: 200
- Sugar: 10g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg