HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA

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Honey Roasted Butternut Squash with Cranberries and Feta: This sweet and savory side dish is perfect for the holidays and loaded with Fall flavor!

Who has two thumbs and just rocked her self-implemented post deadline!? This girl! Of course it took posting a photo of this plate-o-yum on IG to give me the push I needed. I have some very awesome friends with some very impatient squash [squashes? squashi? I think I’m overthinking this!] awaiting this recipe. I had to deliver!

Without further adieu, here’s my all-time favorite butternut squash recipe. Hands-down. No question. This savory sweet side dish is perfect for the holidays; make it!

Well, make it now, and then make it AGAIN for the holidays.

HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA
HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA

Ingredients

  • 1 large butternut squash, peeled + chopped
  • a hearty drizzle of olive oil [approx 1-2 TBSP]
  • salt, pepper, and garlic powder, to taste
  • 2 cups fresh cranberries
  • 2-3 TBSP honey [or extra, to taste]
  • 1/4 cup finely crumbled feta
  • ground cinnamon, to taste [optional but delicious!]
  • fresh or dried parsley, to garnish [optional]

Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Lightly drizzle or spritz a baking sheet with olive oil.
  3. Add cubed squash to the sheet along with another drizzle of olive oil.
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 400 F for 25 minutes on the center rack.

You can find complete recipes of this HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA in peasandcrayons.com

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