Crispy Honey Roasted Butternut Squash with Cranberries & Feta
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 medium butternut squash (2.5–3 lbs)
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- 1 tsp dried thyme
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ½ cup dried cranberries
- ¼ cup crumbled feta cheese
- ¼ cup raw pumpkin seeds
- Instructions:
Instructions
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Peel, seed, and cube the butternut squash into uniform ¾-inch pieces.
- In a large bowl, whisk together olive oil, honey, thyme, garlic powder, smoked paprika, salt, and pepper.
- Toss the squash cubes in the mixture until well coated.
- Spread the squash on the baking sheets in a single layer.
- Roast for 15 minutes, flip the cubes over, then roast for another 15-20 minutes until fork-tender.
- Remove from the oven and sprinkle cranberries and pumpkin seeds over the hot squash; gently toss to combine.
- Top with crumbled feta before serving warm.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 12g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg