Savory-sweet side dish that's perfect for chillier nights or adding some holiday flavor to your meal. Flavors are easily customizable, so have fun with it! Recipe from Peas and Crayons.
| Servings | Prep Time |
| 6 | 10 |
| Cook Time |
| 30 |
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Savory-sweet side dish that's perfect for chillier nights or adding some holiday flavor to your meal. Flavors are easily customizable, so have fun with it! Recipe from Peas and Crayons.
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Ingredients
- 3 lb butternut squash peeled and chopped
- 1-2 tbsp extra-virgin olive oil
- 1-2 cups Fresh Cranberries
- 2-3 tbsp honey to taste
- 1/4 cup Finely Crumbed Feta Cheese finely crumbed
- ground cinnamon to taste
- fresh parsley optional garnish
- salt + pepper to taste
- garlic powder to taste
Servings:
Units:
Instructions
- 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. Add honey. Depending on whether you used fresh cranberries or dried, you can add additional honey to sweeten to taste. Garnish with parsley for a burst of color and dig in while it's hot!
Recipe Notes
Feel free to use fresh or dried cranberries for this dish.
Dried will be sweeter, while fresh with have a delightful punch of tartness to pair with the buttery squash and sweet honey. Let your tastebuds be your guide and have fun with it!
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