Description
A flavorful and colorful roasted butternut squash dish combined with tart fresh cranberries and creamy feta cheese, lightly sweetened with maple syrup and perfectly seasoned. This warm, oven-roasted recipe is an ideal side for cozy meals, delivering a balance of sweet, savory, and tangy flavors in just under an hour.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 1 cup fresh cranberries
- 1 cup crumbled feta cheese
For the Dressing and Seasoning
- 2 tbsp extra virgin olive oil
- 2 tbsp pure maple syrup
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Prepare the squash: In a large bowl, combine the peeled and cubed butternut squash with extra virgin olive oil, pure maple syrup, salt, and freshly ground black pepper. Toss everything thoroughly until the squash cubes are evenly coated with the mixture.
- Roast the squash: Spread the coated squash evenly on a parchment-lined baking sheet. Place it in the preheated oven and roast for 25 to 30 minutes or until the squash is tender and lightly caramelized.
- Add cranberries and feta: Remove the baking sheet from the oven. Evenly sprinkle fresh cranberries and crumbled feta cheese over the roasted squash. Return the baking sheet to the oven and roast for an additional 5 to 10 minutes, allowing the cranberries to soften slightly and the feta to warm through.
- Serve: Remove from the oven and serve the roasted butternut squash warm as a delicious side dish that combines sweet, tart, and salty flavors.
Notes
- For a nuttier flavor, sprinkle some toasted walnuts or pecans before serving.
- If fresh cranberries aren’t available, frozen cranberries can be used but may release more moisture when roasted.
- Adjust the maple syrup amount to taste for more or less sweetness.
- This dish pairs wonderfully with roasted chicken or grilled meats.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
