Honey Roasted Butternut Squash
Made with cranberries and fetta cheese full of fall flavor and perfect for the holidays
- 1 Medium Butternut Squash (~3lbs) peeled, seeded and chopped
- 2 Tbsp Coconut or Olive Oil
- 1/2 Cup Dried Cranberries
- 1/2 Cup Raw Pecans
- 2 Tbsp Honey
- 1 Garlic Clove minced
- 1/4 Cup Crumbled Feta Cheese
- 1 Tsp Cinnamon
- 2 Tbsp Fresh Thyme to garnish
- Sea Salt and fresh ground black pepper, to taste
Pre-heat oven to 400 degrees F. Line a large baking sheet with parchment paper.
In a large bowl mix cubed squash with garlic, cinnamon, oil, salt, and pepper. Toss well to get 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 pecans and return to the oven for an additional 2-3 minutes more.
Remove from the oven and stir in dried cranberries, feta and honey. Then mix them all together
Garnish with fresh thyme and enjoy!
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used
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