Description
A delightful dish featuring roasted butternut squash paired with tart cranberries, crunchy pecans, and creamy feta cheese, perfect for any occasion.
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- Salt & pepper to taste
- 1/2 tsp cinnamon (optional)
- 1/2 cup whole cranberries (fresh or dried)
- 1/3 cup pecans, roughly chopped
- 1/4 cup crumbled feta cheese
- Fresh thyme sprigs (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). In a large bowl, toss the cubed squash with olive oil, salt, pepper, and cinnamon if using.
- Spread the squash evenly on a baking sheet and roast for 25–30 minutes until golden and tender.
- Transfer the roasted squash to a serving dish and top with cranberries, chopped pecans, and crumbled feta.
- Garnish with fresh thyme sprigs and a pinch of black pepper.
- Serve warm or at room temperature.
Notes
Cut the butternut squash into evenly sized cubes for even roasting. Experiment with different nuts for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: butternut squash, vegan, roasted vegetables, holiday recipe, Thanksgiving