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Roasted Butternut Squash with Cranberries and Feta

A delightful dish combining roasted butternut squash, tart cranberries, and creamy feta, perfect for autumn meals.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Autumn
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and cubed Choose firm and heavy squash
  • 1 cup fresh or dried cranberries
  • 1/2 cup feta cheese, crumbled Can substitute with goat cheese if preferred
Seasoning and Oil
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon balsamic vinegar Add for extra flavor
Optional Garnish
  • Fresh herbs for garnish (like parsley or thyme) Use as desired for presentation

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon until evenly coated.
  3. Transfer the seasoned squash onto a baking sheet lined with parchment paper, spreading it out evenly.
Cooking
  1. Roast the squash in the oven for about 25-30 minutes until fork-tender and golden. Stir halfway through.
  2. Remove from the oven and sprinkle cranberries and feta cheese on top. Drizzle with balsamic vinegar.
  3. Place it back in the oven for an additional 5-10 minutes to let the cranberries plump and the feta melt slightly.
Serve
  1. Sprinkle fresh herbs over the top and serve warm.

Notes

This dish can be prepped a day in advance. Store leftovers in an airtight container for up to 3-4 days. Enjoy cold in salads too.