Yummy Roasted Butternut Squash with Cranberries and Feta
Embrace the flavors of fall with this delightful roasted butternut squash dish. Combining the sweet, nutty essence of roasted squash with tart cranberries and creamy feta, this recipe delivers a colorful and nutritious centerpiece for any meal. Perfect for holiday gatherings or weeknight dinners, it promises to be a comforting favorite that’s easy to prepare and customize.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and diced into 1-inch cubes
- 1 cup dried cranberries
- 1 cup crumbled feta cheese
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (optional), such as thyme or rosemary
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the butternut squash by peeling it, cutting it in half lengthwise, and scooping out the seeds. Dice it into 1-inch cubes.
- Place the diced squash in a large mixing bowl. Add olive oil, salt, and pepper; toss to coat evenly.
- Spread the seasoned squash on a parchment-lined baking sheet. Roast for 25-30 minutes until tender and golden brown.
- Transfer the roasted squash to a serving dish. Top with dried cranberries and crumbled feta cheese before serving warm.
Nutrition
- Serving Size: 1/4 of the dish (approximately 200g)
- Calories: 320
- Sugar: 24g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg