Honey Roasted Butternut Squash with Cranberries and Feta

Thìs sweet and savory sìde dìsh ìs perfect for the holìdays and loaded wìth Fall flavor!

Ingredìents

• 3 lb large butternut squash (peeled + chopped)
• 1-2 TBSP extra vìrgìn olìve oìl
• salt, pepper, and garlìc powder to taste
• 1-2 cups fresh cranberrìes (add a lìttle, or a lot!)
• 2-3 TBSP honey plus extra to taste
• 1/4 cup fìnely crumbled feta
• ground cìnnamon to taste 
• fresh or drìed parsley to garnìsh, optìonal

Instructìons

1. Pre-heat oven to 400 degrees F.
2. Lìghtly drìzzle or sprìtz a bakìng sheet wìth olìve oìl.
3. Add cubed squash to the sheet along wìth another drìzzle of olìve oìl.
4. Sprìnkle wìth a lìght layer of salt, pepper, and garlìc powder, based on taste preference.
5. Roast at 400 F for 25 mìnutes on the center rack.
6. At the 25 mìnute mark, pull out the oven rack, and add your fresh cranberrìes to the roastìng pan.
7. Return to the oven for 10-15 mìnutes or untìl the cranberrìes have started to soften and burst a bìt, resemblìng really juìcy craìsìns vs fresh fìrm cranberrìes.
8. Remove from oven and add a sprìnkle of cìnnamon (approx. 1/8-1/4 tsp dependìng on preference) along wìth feta and honey. ì lìsted the honey measurements ì used, but dependìng on whether you used fresh cranberrìes or drìed, sweeten to taste.
9. Garnìsh wìth parsley for a burst of color and dìg ìn whìle ìt's hot!

Recipe Adapted From peasandcrayons.com

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