Ingredients

The following ingredients have 4 Servings
  • 3 lb large butternut squash ((peeled + chopped))
  • 1-2 TBSP extra virgin olive oil
  • salt, pepper, and garlic powder (to taste)
  • 1-2 cups fresh cranberries ((add a little, or a lot!))
  • 2-3 TBSP honey (plus extra to taste)
  • 1/4 cup finely crumbled feta
  • ground cinnamon (to taste )
  • fresh or dried parsley (to garnish, optional)

Instruction

  • Pre-heat oven to 400 degrees F.
  • Lightly drizzle or spritz a baking sheet with olive oil.
  • Add cubed squash to the sheet along with another drizzle of olive oil.
  • Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  • Roast at 400 F for 25 minutes on the center rack.
  • At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  • Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
  • Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
  • Garnish with parsley for a burst of color and dig in while it's hot!