Roasted Butternut Squash with Cranberries & Feta Recipe: Easy Delight
A delicious roasted butternut squash dish with cranberries and feta, perfect as a side.
Equipment
- baking sheet
- large bowl
Ingredients
Butternut Squash
- 1 medium butternut squash peeled, seeded, and cubed
Seasoning
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cinnamon
Additions (Optional)
- ½ cup dried cranberries
- ⅓ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley optional
- 1 tablespoon balsamic glaze for drizzling, optional
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon until evenly coated. Spread on the baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until tender and golden brown. Remove from oven and let cool slightly.
- Transfer the roasted squash to a serving bowl and gently toss with dried cranberries and crumbled feta.
- Garnish with parsley and drizzle with balsamic glaze if desired. Serve warm or at room temperature.
Notes
You can use goat cheese instead of feta for a different flavor profile. Add toasted pecans for extra crunch and nuttiness.
Nutrition
Serving: 1cupCalories: 210kcalCarbohydrates: 25gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 15mgSodium: 310mgFiber: 4gSugar: 10g
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