HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA

INGREDIENTS

3 lb large butternut squash(peeled + chopped)1-2 TBSP extra virgin olive oilsalt, pepper, and garlic powder to taste1-2 cups fresh cranberries(add a little, or a lot!)2-3 TBSP honey plus extra to taste1/4 cup finely crumbled fetaground cinnamon to taste fresh or dried parsley to garnish, optional


INSTRUCTIONS

Pre-heat oven to 400 degrees F.Lightly drizzle or spritz a baking sheet with olive oil.Add cubed squash to the sheet along with another drizzle of olive oil.Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.Roast at 400 F for 25 minutes on the center rack.At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.Garnish with parsley for a burst of color and dig in while it's hot!


This sweet and savory side dish is perfect for the holidays

Serve with a protein dish like a grilled chicken breast. Delicious and healthy


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