Ingredients

The following ingredients have 6 Servings
  • 6 cups peeled and chopped butternut squash
  • olive oil cooking spray
  • 1 Tbsp olive oil
  • Salt, pepper, and garlic powder, to taste
  • 1 cup fresh cranberries (Out of season? Readers have reported that blueberries are an amazing sub!)
  • 2 Tbsp honey
  • ¼ cup crumbled goat cheese (I used honey flavored from Aldi)
  • 1/8-1/4 tsp cinnamon
  • Fresh or dried parsley to garnish

Instruction

  • Preheat oven to 400 degrees F.
  • Spray a baking sheet with olive oil cooking spray.
  • 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 and honey. Then gently mix in goat cheese.
  • Garnish with parsley for some beautiful color and serve while it's hot.