Honey Roasted Butternut Squash

roasted squash with cranberry, feta cheese and pecan

Print Recipe

5 from 19 votes

Made with cranberries and fetta cheese full of fall flavor and perfect for the holidays

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Author: Rena

Ingredients

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

Instructions

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!

Notes

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

Nutrition