(Courtesy of Peas and Crayons)

 PREP TIME 5 MINUTES ~ COOK TIME 35 MINUTES ~ YIELDS 6 SERVINGS 

INGREDIENTS

• 3 lb large butternut squash (peeled + chopped)

• 1-2 TBSP extra virgin olive oil

• salt, pepper, and garlic powder to taste

• 1-2 cups fresh cranberries (add a little, or a lot!)

• 2-3 TBSP honey to taste

• 1/4 cup finely crumbled feta

• ground cinnamon to taste

• fresh or dried parsley to garnish, optional

INSTRUCTIONS

• Preheat 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.

• Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. 

• 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 taste buds be your guide and have fun with it!