Description
This delightful dish combines the natural sweetness of roasted butternut squash with the tart burst of cranberries and the creamy saltiness of feta cheese. Perfect as a holiday side or a vibrant addition to weeknight meals, it’s simple to prepare and bursting with seasonal flavors.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 cup fresh cranberries
- 2–3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 1/2 cup crumbled feta cheese
- 1–2 tablespoons chopped fresh parsley (optional)
Instructions
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Preheat oven to 400°F (200°C).
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Peel, seed, and dice the butternut squash into 1-inch cubes.
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In a large mixing bowl, toss squash with olive oil, salt, pepper, and thyme.
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Spread the squash on a rimmed baking sheet lined with parchment paper.
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Roast for 20–25 minutes, stirring halfway through, until golden and tender.
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Add cranberries to the baking sheet. Continue roasting for an additional 10–12 minutes, until cranberries soften and burst.
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Remove from oven and sprinkle with crumbled feta cheese and optional fresh parsley.
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Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes