Description
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.
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
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