Honey Roasted Butternut Squash with Cranberries and Feta

1 medium butternut squash (about 2-3 pounds), peeled, seeded, and diced into 1-inch cubes
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon cinnamon
1/4 cup dried cranberries
2-3 tablespoons crumbled feta cheese
Fresh parsley, chopped (optional, for garnish)
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
In a large bowl, toss the diced butternut squash with olive oil, honey, salt, pepper, and cinnamon until evenly coated.
Spread the seasoned butternut squash cubes out in a single layer on the prepared baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the squash is fork-tender and caramelized around the edges, flipping halfway through the cooking time.
Remove the baking sheet from the oven and sprinkle the roasted butternut squash with dried cranberries and crumbled feta cheese.
Transfer the roasted butternut squash to a serving dish, garnish with fresh chopped parsley if desired, and serve warm.

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