Roasted Butternut Squash with Cranberries and Feta

1. Ingredients:
   • 1 medium butternut squash, peeled and cubed
   • 1 cup fresh cranberries (or 1/2 cup dried cranberries)
   • 1/2 cup crumbled feta cheese
   • 2 tablespoons olive oil
   • 1 tablespoon maple syrup (optional)
   • 1 teaspoon dried thyme
   • Salt and pepper to taste
   • 1/4 cup chopped walnuts (optional)
   • Fresh parsley for garnish
   Directions:
   1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
   2. In a large bowl, toss the cubed butternut squash with olive oil, maple syrup (if using), thyme, salt, and pepper until well coated.
   3. Spread the squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
   4. If using fresh cranberries, add them to the baking sheet for the last 5 minutes of roasting. If using dried cranberries, add them after removing the squash from the oven.
   5. Once roasted, transfer the butternut squash and cranberries to a serving dish. Sprinkle with crumbled feta and walnuts, if using. Garnish with fresh parsley before serving.
   Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
   Kcal: 210 kcal | Servings: 4 servings

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