Roasted Butternut Squash with Cranberries and Feta
Roasted Butternut Squash with Cranberries and Feta is a delightful, crowd-pleasing dish that combines the sweetness of butternut squash with tart cranberries and creamy feta. Perfect for holiday gatherings or cozy dinners, this recipe is not only visually stunning but also bursting with flavor. It’s simple to make and can be easily adapted to accommodate various dietary needs, making it a must-have on your table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 cup fresh or dried cranberries
- 1 cup crumbled feta cheese
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh herbs (such as sage or thyme)
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the butternut squash by cutting it in half lengthwise, scooping out the seeds, and chopping it into bite-sized cubes.
- In a bowl, toss the squash with olive oil, maple syrup, salt, pepper, and fresh herbs until well-coated.
- Spread the seasoned squash on a lined baking sheet in a single layer. Roast for about 25 minutes until tender and slightly caramelized.
- Add cranberries and feta over the roasted squash and return to the oven for an additional 10-15 minutes until everything is warmed through.
- Drizzle with extra maple syrup if desired before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Customize by using dried cherries instead of cranberries or adding nuts like pecans for crunch. A sprinkle of cinnamon can enhance the flavor profile. Ensure even cooking by cutting squash pieces uniformly.