Description
Roasted Butternut Squash with Cranberries & Feta is a delicious and colorful side dish perfect for fall meals or holiday dinners. The combination of sweet butternut squash, tart cranberries, salty feta, and a hint of cinnamon creates a flavorful and satisfying dish that is sure to impress.
Ingredients
Scale
Butternut Squash:
- 1 medium butternut squash (peeled, seeded, and cubed)
Seasoning:
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
Additions:
- 1/2 cup dried cranberries
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley (optional)
- 1 tablespoon balsamic glaze (for drizzling, optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Squash: 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 the Squash: Roast for 25–30 minutes, flipping halfway through, until tender and golden brown. Remove from oven and let cool slightly.
- Combine Ingredients: Transfer the roasted squash to a serving bowl and gently toss with dried cranberries and crumbled feta.
- Garnish and Serve: 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 10g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
