Sweet and Savory Honey Roasted

 Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta.



Ingredients:

1 medium butternut squash (~3 lbs), peeled, seeded, and chopped

2 tablespoons coconut or olive oil

1/2 cup dried cranberries

1/2 cup raw pecans

2 tablespoons honey

1 garlic clove, minced

1/4 cup crumbled feta cheese

1 teaspoon cinnamon

2 tablespoons fresh thyme, for garnish

Sea salt and freshly ground black pepper, to taste

Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Prepare the Squash:

In a large bowl, toss the cubed butternut squash with garlic, cinnamon, oil, salt, and pepper. Make sure the squash is evenly coated.

Roast the Squash:

Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes on the center rack, until the squash is fork-tender and golden brown on the edges.

Add Pecans and Roast Again:

Sprinkle the raw pecans over the roasted squash and return to the oven for an additional 2-3 minutes to toast the pecans.

Finish with Cranberries, Feta, and Honey:

Remove the baking sheet from the oven and stir in the dried cranberries, crumbled feta cheese, and drizzle with honey. Toss everything together gently to combine.

Garnish and Serve:

Garnish with fresh thyme before serving. Enjoy as a sweet and savory side dish!

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 220 kcal per serving

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