Description
1 medium butternut squash, peeled, seeded, and cubed
2 tbsp olive oil
2 tbsp honey
½ tsp cinnamon
¼ tsp nutmeg
Salt & black pepper, to taste
½ cup dried cranberries
½ cup pecans, roughly chopped
½ cup crumbled feta cheese
1 tbsp fresh thyme leaves (optional)
Directions:
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare Squash:
In a large bowl, toss the cubed butternut squash with olive oil, honey, cinnamon, nutmeg, salt, and black pepper until well coated.
Roast the Squash:
Spread the seasoned squash evenly on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
Add Cranberries & Pecans:
Remove the squash from the oven and sprinkle dried cranberries and chopped pecans over the top. Toss gently and return to the oven for 5 more minutes.
Finish with Feta & Thyme:
Transfer to a serving dish, sprinkle with crumbled feta cheese and fresh thyme, and serve warm.
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 280 per serving Servings: 4
