Go Back

Roasted Butternut Squash with Cranberries and Feta Bliss

Roasted Butternut Squash with Cranberries and Feta Bliss made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 1 cup fresh or dried cranberries
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried rosemary or thyme

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the butternut squash by peeling, seeding, and cutting it into 1-inch cubes.
  3. In a large mixing bowl, toss the cubed squash with olive oil, salt, pepper, and herbs until evenly coated.
  4. Spread the squash evenly on a large baking sheet in a single layer, ensuring adequate space between pieces.
  5. Roast the squash in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
  6. Add the cranberries to the baking sheet and return to the oven for an additional 5-10 minutes.
  7. Remove the baking sheet from the oven and sprinkle the roasted mixture with crumbled feta cheese.
  8. Serve warm, garnished with extra herbs if desired.