Ingredients:
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 3 tablespoons honey
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
- 1/2 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
Directions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the cubed butternut squash with olive oil, honey, cinnamon, salt, and pepper until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- Remove the squash from the oven and immediately sprinkle the dried cranberries over the top, allowing them to soften with the warmth of the squash.
- Transfer the roasted squash to a serving dish and top with crumbled feta and chopped parsley. Serve warm and enjoy.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 200 kcal | Servings: 4 servings
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