Roasted Butternut Squash with Cranberries and Feta
Tender butternut squash roasted with maple syrup and cinnamon, then finished with tart whole cranberries, crumbled feta, and crunchy pecans.
Servings: 6 servings
Ingredients
- 2½ to 3 lb. whole butternut squash peeled, seeds removed, and cut into approximately ½-inch pieces
- 1 tablespoon olive oil
- ¼ cup maple syrup divided: 1 tablespoon for roasting and 3 tablespoons for serving
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup frozen whole cranberries thawed
- ½ cup crumbled feta cheese
- ½ cup pecan halves
- Chopped fresh parsley optional for serving
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Peel the squash, remove the seeds, and cut into approximately ½-inch pieces, keeping them similar in size for even cooking. I wear gloves during this step because raw butternut squash bothers my hands.
- Add squash, olive oil, 1 tablespoon maple syrup, cinnamon, salt, and black pepper to a large mixing bowl. Toss until evenly coated.
- Spread squash onto the prepared baking sheet in a single layer with space between the pieces. Roast for 25 minutes.
- Remove the pan from the oven and flip the squash with a spatula. Spread it back into a single layer and add the thawed cranberries. Roast for approximately 10 more minutes, until the squash is fork-tender and most cranberries have popped open.
- Transfer squash and cranberries to a serving bowl. Drizzle with the remaining 3 tablespoons maple syrup and top with feta, pecan halves, and optional parsley. Serve warm.