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Roasted butternut squash with cranberries and feta cheese on a serving platter.

Roasted Butternut Squash with Cranberries and Feta

A vibrant dish that combines the sweetness of roasted butternut squash, tart cranberries, and creamy feta cheese, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cinnamon
  • 1 cup cranberries Fresh cranberries are recommended.
  • 1/2 cup feta cheese, crumbled
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the butternut squash cubes with olive oil, cinnamon, salt, and pepper.
  3. Spread the squash on a baking sheet in a single layer.
Cooking
  1. Roast in the preheated oven for about 25-30 minutes, until tender and lightly browned.
  2. In the last 5 minutes of roasting, add cranberries to the baking sheet.
  3. Remove from the oven, let cool slightly, then sprinkle feta cheese on top before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. For best flavor, use fresh cranberries, but dried cranberries can be used.