I love roasting winter squash. I normally keep it simple, but I saw this roasted butternut squash recipe that had cranberries and feta {one of my favorite combos} and I thought, what the heck. I’ll give it a try. I had never had that combination before but I loved it. It might seem odd, but trust the flavors. They mesh really well {especially in my mouth!}. The cranberries give it a nice touch of sweet and the feta rounds it out with a savory salty side. I think it’s the perfect addition to any holiday or special occasion dinner menu.
Ingredients
1 large butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon garlic salt
Pepper to taste
2 cups cranberries {I used frozen}
3 tablespoons honey
1/4 cup finely crumbled feta
Sprinkle of ground cinnamon
Directions
Preheat oven to 400F. Peel squash with a vegetable peeler and then cut in half lengthwise. Using a spoon, scoop out and discard seeds.
Cut into 1 inch cubes. In a large bowl, toss squash with olive oil, garlic salt and pepper. Transfer to a large, rimmed baking sheet and spread out in a single layer. Roast for about 25 minutes, tossing occasionally; remove from oven and add cranberries to pan. Return to oven and cook an additional 10 minutes or until squash is tender and golden brown and cranberries have softened, tossing occasionally. Remove from oven, sprinkle with cinnamon and feta and drizzle honey over the top. Enjoy!
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