Description
A sweet and tangy side dish featuring roasted butternut squash with feta and cranberry sauce.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper until well coated.
- Spread the squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
- While squash roasts, prepare the cranberry drizzle: In a small saucepan, combine dried cranberries, balsamic vinegar, and honey. Bring to a simmer over medium heat, then reduce heat and cook for 3-4 minutes until cranberries plump and sauce thickens slightly. Remove from heat.
- Transfer the roasted squash to a serving platter. Drizzle with the cranberry mixture, then sprinkle crumbled feta and parsley on top. Serve warm or at room temperature.
Notes
For extra caramelization, broil the squash for 2 minutes at the end of roasting. You can also use maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 18g
- Fat: 8g
- Carbohydrates: 35g
- Protein: 4g