Description
A delightful and colorful side dish perfect for fall or holiday gatherings, this Roasted Butternut Squash with Cranberries & Feta is a harmonious blend of sweet and savory flavors. Tender roasted butternut squash is paired with tart cranberries, creamy feta cheese, and a hint of cinnamon, creating a dish that is both visually appealing and delicious.
Ingredients
Scale
For the Roasted Butternut Squash:
- 1 medium butternut squash (peeled, seeded, and cubed – about 4 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
Additional Ingredients:
- 1/4 cup dried cranberries
- 1/3 cup crumbled feta cheese
- 1 tablespoon chopped fresh parsley (optional)
- 1 tablespoon honey or maple syrup (optional, for drizzling)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the squash: Place the cubed butternut squash on a baking sheet and toss with olive oil, salt, pepper, and cinnamon until evenly coated.
- Roast the squash: Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until the squash is tender and golden.
- Assemble the dish: Remove from the oven and let cool slightly. Transfer the roasted squash to a serving dish and sprinkle with dried cranberries and crumbled feta.
- Finish and serve: Drizzle with honey or maple syrup if desired, and garnish with fresh parsley. Serve warm or at room temperature.
Notes
- To save time, use pre-cut squash from the store.
- You can swap feta for goat cheese or use roasted pecans for extra crunch.
- This dish makes a festive and colorful side for holidays or fall dinners.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 15 mg
