Roasted Butternut Squash with Cranberries and Feta Bliss
Roasted Butternut Squash with Cranberries and Feta Bliss is a heartwarming dish that beautifully combines the earthy sweetness of butternut squash with the tartness of cranberries and creamy feta. Perfect for autumn gatherings or festive celebrations, this dish not only delights the palate but also adds vibrant colors to your table. Easy to prepare, it creates lasting memories around shared meals, making it a must-try recipe for any occasion.
- 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)
- 1 cup cranberries (fresh or unsweetened dried)
- 1 cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the butternut squash in half lengthwise and remove seeds.
- Drizzle olive oil on cut sides, then season with salt and pepper.
- Place squash cut-side down on the baking sheet and roast for 25-30 minutes until tender.
- While roasting, mix cranberries with crumbled feta in a bowl. Add honey if desired.
- Flip the roasted squash, fill each half with cranberry-feta mixture, and return to the oven for an additional 10 minutes.
- Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 180
- Sugar: 12g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
Keywords: - For added crunch, substitute cranberries with pomegranate seeds or top with nuts. - Enhance flavors by drizzling balsamic glaze over the finished dish. - Leftovers can be stored in an airtight container in the fridge for up to four days; reheat gently.