Honey Roasted Butternut Squash with Cranberries and Feta
This delightful dish features roasted butternut squash, sweetened with honey and spiced with cinnamon and nutmeg. Topped with tangy feta cheese and tart cranberries, it makes a perfect side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 tablespoons honey
- 1/4 teaspoon ground nutmeg
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1/4 cup crumbled feta cheese
- 1/2 cup dried cranberries
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss butternut squash cubes with olive oil, honey, ground cinnamon, ground nutmeg, salt, and black pepper until evenly coated.
- Spread the squash cubes in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through the cooking time.
- Remove the baking sheet from the oven and sprinkle dried cranberries and crumbled feta cheese over the roasted butternut squash.
- Return the baking sheet to the oven and roast for an additional 5 minutes, or until the cranberries are softened and the feta is slightly melted.
- Remove from the oven and let it cool for a few minutes.
- Garnish with chopped fresh parsley, if desired.
Nutrition
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg