Crispy Honey-Roasted Butternut Squash with Cranberries, Feta & Pumpkin Seeds
Ingredients:
1 butternut squash, peeled and chopped into 1-inch pieces
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 feta cheese, crumbled
2 tablespoons pumpkin seeds (for added crunch)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Butternut Squash:
In a large bowl, toss the chopped butternut squash with olive oil, garlic powder, salt, and pepper until evenly coated.
Roast the Squash:
Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and golden brown.
Prepare the Cranberries:
While the squash is roasting, mix the fresh cranberries with honey and cinnamon in a small bowl.
Combine and Finish Roasting:
After 25 minutes, remove the squash from the oven. Sprinkle the honey-coated cranberries over the roasted squash, then return to the oven for an additional 5-7 minutes, until the cranberries begin to soften.
Serve:
Transfer the roasted butternut squash and cranberries to a serving dish. Top with crumbled feta cheese and pumpkin seeds for added crunch and flavor. Drizzle with a little more honey if desired. Serve warm.
Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4
Enjoy this delicious fall-inspired dish that combines sweet, savory, and crunchy elements!
