Honey Roasted Butternut Squash, Cranberries, and Feta Cheese
Cranberries are an amazing ingredient to add to a dish for a little extra zing, especially during their peak months from October-December. They have also been called “bounceberries” because ripe cranberries bounce. Avoid soft, mushy, or pale cranberries as these will be sour or lack flavor. Cranberries are ripe and ready to use when they are firm with a deep red color. Cranberries are an incredible source of antioxidants, vitamin C, and low in calories. They also help in the prevention of urinary tract infections and kidney stone formation. Cranberries promote gastrointestinal health and heart health as well!
Prep time: 15 minutes Cook time: 40 minutes
1 large Butternut squash
2 cups Cranberries, dried or fresh
2 tbsp Honey
1 tbsp Olive oil
¼ cup Feta cheese
Parsley, fresh or dried to garnish
Cinnamon, garlic powder, salt, and pepper to taste
- Preheat oven to 400 degrees F.
- Drizzle baking sheet with olive oil.
- Dice the squash into small cubes and place on baking sheet.
- Add salt, pepper, and garlic powder to taste.
- Roast at 400 F for 25 minutes.
- After 25 minutes, pull out and add cranberries.
- Return to the oven and bake for 10-15 minutes until the squash is tender to to get a fork through.
- Remove from oven and sprinkle cinnamon, honey, and parsley on top.
- Top with feta cheese.