Honey Roasted Butternut Squash
These roasted butternut squash are tasty and easy to make. Made with cranberries, pecans, and feta cheese. It is full of fall flavor and perfect for the holidays as a side dish.
Servings: 6
Ingredients
- 1 Medium Butternut Squash peeled, seeded and chopped, (~3lbs)
- 2 tablespoons Coconut or Olive Oil
- 1/2 Cup Dried Cranberries
- 1/2 Cup Raw Pecans
- 2 tablespoons Honey
- 1 Garlic Clove minced
- 1/4 Cup Crumbled Feta Cheese
- 1 teaspoon Cinnamon
- 2 tablespoons Fresh Thyme to garnish
- Sea Salt and fresh ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, mix the cubed 1 Medium Butternut Squash with 1 Garlic Clove (minced), 1 teaspoon Cinnamon, 2 tablespoons Coconut or Olive Oil, and Sea Salt and fresh ground black pepper, to taste Toss well to get it all coated.
- Add the squash to the prepared baking sheet in a single layer and roast for 20-25 minutes on the center rack.
- Once the squash is fork tender and golden brown on the sides, sprinkle with 1/2 Cup Raw Pecans (chopped) and return to the oven for an additional 2-3 minutes.
- Remove from the oven and stir in 1/2 Cup Dried Cranberries, 1/4 Cup Crumbled Feta Cheese, and 2 tablespoons Honey. Then toss them together.
- Garnish with 2 tablespoons Fresh Thyme if using and enjoy!
Notes
- Swap the butternut squash with sweet potatoes if you like.
- Use roughly chopped walnuts instead of pecans.
- Any oil will work.
- For the cheese, if you don't like feta cheese use any other crumbled cheese of your choice.
Nutrition
Calories: 169kcal | Carbohydrates: 16g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 70mg | Potassium: 48mg | Fiber: 1g | Sugar: 12g | Vitamin A: 155IU | Vitamin C: 3.9mg | Calcium: 50mg | Iron: 0.7mg