Roasted Butternut Squash with Feta: A Must-Try Delight!
A delightful roasted butternut squash dish with cranberries and feta, perfect for holidays and special occasions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tbsp maple syrup (optional for extra sweetness)
- 1/2 tsp cinnamon
- Salt & pepper to taste
- 1/3 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1 tsp chopped fresh rosemary or thyme
- Optional: chopped parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, cinnamon, maple syrup (if using), salt, and pepper.
- Spread seasoned squash on a baking sheet and roast for 25–30 minutes, flipping halfway through.
- Remove squash from the oven and while still warm, toss in the cranberries.
- Sprinkle feta crumbles all over while the squash is warm.
- Garnish with rosemary or thyme and optional parsley. Serve warm or at room temperature.
Notes
- This dish is a great holiday side dish.
- Adjust the sweetness by adding or omitting maple syrup.
- Fresh herbs can be substituted as per preference.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Protein: 4g