Roasted Butternut Squash with Cranberries and Feta
Do you find you run out of ideas for tasty side dishes to accompany your main source of protein for your lunch or dinner? Look no further than this delicious Autumnal Squash recipe….Not alone do the colours brighten up and make any plate desirable but the sweet and savoury taste is second to none. Low in fat, butternut squash delivers an ample dose of dietary fibre, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.
Roasted Butternut Squash with Cranberries and Feta
prep 5 mins
cook 35 mins
total 40 mins
Ingredients
1 large butternut squash, peeled + chopped
a hearty drizzle of olive oil (1-2 TBSP)
salt, pepper, and garlic powder, to taste
1-2 cups fresh/frozen/Dried cranberries (add a little, or a lot!)
Drizzle of honey
1/4 cup finely crumbled feta
ground cinnamon, to taste
fresh or dried parsley, to garnish, optional
Instructions
Pre-heat oven to 200 degrees Celsius or gas mark 6.
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 200C for 25 minutes on the centre rack.
At the 25 minute mark, pull out the oven rack, and add your 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, resembling really juicy ‘craisins’ vs fresh firm cranberries.
Remove from oven and add a the crumbled feta cheese, sprinkle of chopped parsley, drizzle of honey and sprinkle of cinnamon (according to preference)
Dig in while it’s hot!
Notes
Feel free to use fresh or dried cranberries for this dish! Dried will be sweeter, while fresh or frozen with have a delightful punch of tartness to pair with the buttery squash and sweet honey. Let your tastebuds be your guide and have fun with it!
