Ingredients
- 1 medium butternut squash, peeled and chopped into 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup fresh cranberries
- 1–2 tablespoons honey
- ¼ teaspoon cinnamon
- ¼ cup crumbled feta cheese
- 2 tablespoons pumpkin seeds (for crunch)
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to make cleanup easier and ensure that the squash roasts evenly without sticking.
Step 2: Prepare the Butternut Squash
In a large mixing bowl, toss the peeled and cubed butternut squash with olive oil, garlic powder, salt, and pepper. Ensure that each piece is evenly coated with the seasoning. The garlic powder adds a subtle kick of flavor that complements the sweetness of the squash.
Step 3: Roast the Squash
Spread the seasoned squash in a single layer on your prepared baking sheet. Roast for 20-25 minutes, or until the edges of the squash are golden brown and the pieces are fork-tender. You want the squash to be crispy on the outside while maintaining a soft, melt-in-your-mouth interior.
Step 4: Prepare the Cranberries
While the squash is roasting, prepare the cranberries. In a small bowl, combine the fresh cranberries with honey and cinnamon. Stir until the cranberries are well coated with the honey-cinnamon mixture. This will balance the natural tartness of the cranberries, creating a sweet and tangy topping for the roasted squash.
Step 5: Add Cranberries and Continue Roasting
Once the squash has roasted for 25 minutes, remove the tray from the oven. Scatter the honey-coated cranberries over the roasted squash. Return the tray to the oven and roast for an additional 5-7 minutes, or until the cranberries start to soften and burst. The cranberries will add a delightful pop of flavor and texture to the dish.
Step 6: Assemble the Dish
Once the cranberries and squash are done roasting, carefully transfer them to a serving dish. Sprinkle the crumbled feta cheese over the top, allowing its creamy saltiness to contrast with the sweetness of the squash and cranberries. Finally, add the pumpkin seeds, which bring a satisfying crunch to each bite.
Step 7: Finish with Honey (Optional)
For those with a sweet tooth, you can drizzle a little extra honey over the entire dish just before serving. This optional step enhances the natural sweetness and brings all the flavors together.
Notes
When roasting the butternut squash, ensure that the pieces are spread out evenly on the baking sheet. Crowding the squash will cause it to steam instead of roast, leading to a mushy texture. For the best results, give each cube enough space to become beautifully caramelized.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 240 kcal
- Sugar: 11g
- Sodium: 220mg
- Fat: 12g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 4g