Description
Enjoy the delightful flavors of fall with this Roasted Butternut Squash dish featuring a sweet and savory combination of cranberries and feta. Perfect as a side for holiday gatherings or weeknight dinners.
Ingredients
Scale
For the Roasted Butternut Squash:
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Additional Ingredients:
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C).
- Prepare the squash: Place butternut squash cubes on a large baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, cinnamon, and nutmeg; toss to coat evenly.
- Roast the squash: Spread in a single layer and roast for 25–30 minutes, turning halfway, until tender and lightly caramelized.
- Finish the dish: Remove from oven and immediately toss with dried cranberries. Transfer to a serving dish, sprinkle with feta cheese and parsley, and serve warm.
Notes
- For extra flavor, drizzle with balsamic glaze before serving.
- You can prepare the squash in advance and reheat before adding feta and parsley.
- This recipe also works with delicata or acorn squash.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 150
- Sugar: 9 g
- Sodium: 260 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg