Honey Roasted Butternut Squash
Made with cranberries and fetta cheese full of fall flavor and perfect for the holidays
Prep Time15 minutes mins
Cook Time25 minutes mins
0 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American
Servings: 6
- 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!
Nutritional facts:
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