Ingredients
Scale
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- Salt and pepper, to taste
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ¼ cup pumpkin seeds (pepitas), toasted
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Preparation
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. In a large bowl, toss the cubed butternut squash with olive oil, honey, cinnamon, salt, and pepper until evenly coated.
Spread the squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 30-35 minutes, tossing halfway through, until the squash is golden and crispy around the edges.
While the squash is roasting, toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and slightly browned. Remove from heat and set aside.
Once the butternut squash is done roasting, transfer it to a serving platter. Sprinkle the roasted squash with dried cranberries, crumbled feta, toasted pumpkin seeds, and chopped parsley for a burst of freshness.
Notes
To ensure even roasting, make sure that the butternut squash pieces are spread in a single layer on the baking sheet, allowing them to crisp up properly. If they’re too crowded, they will steam rather than roast, which can result in a softer texture rather than crispy edges.
- Prep Time: 15
- Cook Time: 35
Nutrition
- Calories: 230
- Sodium: 290mg
- Protein: 4g