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–+ servings
Isabella

Roasted Butternut Squash with Cranberries and Feta delights your taste buds!

A delicious and healthy roasted butternut squash dish combined with cranberries and feta cheese, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium butternut squash about 3 pounds total, peeled and cubed
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup fresh or dried cranberries
  • 4 ounces feta cheese crumbled
  • 1/4 cup chopped fresh parsley optional, for garnish

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the cubed butternut squash, olive oil, salt, black pepper, cinnamon, and nutmeg. Toss until the squash is evenly coated.
  3. Spread the seasoned squash in a single layer on a large baking sheet.
  4. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly browned, stirring halfway through for even cooking.
  5. In the last 5 minutes of roasting, add the cranberries to the baking sheet.
  6. Remove from the oven and sprinkle the crumbled feta cheese over the top.
  7. Return to the oven for an additional 5 minutes to warm the feta.
  8. Remove from the oven, garnish with chopped parsley if desired, and serve warm.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 10mgSodium: 300mgFiber: 4gSugar: 10g

Notes

  • For added crunch, sprinkle some chopped walnuts or pecans over the dish before serving.
  • Substitute goat cheese for feta for a tangier flavor profile.

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