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–+ servings
butternut squash diced roasted with cranberries.
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5 from 1 vote

Roasted Butternut Squash with Cranberries

Roasted butternut squash with cranberries, feta cheese and honey, is a healthy, flavorful side dish for Thanksgiving.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dishes
Cuisine: American
Keyword: roasted butternut squash with cranberries
Servings: 6 servings
Calories: 105kcal
Author: Lois

Ingredients

  • 1 butternut squash; approximately 3 pounds
  • 1 cup fresh whole cranberries
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • ¼ teaspoon ground cinnamon
  • salt and pepper to taste

Instructions

  • Preheat oven to 400°F.
  • Peel the butternut squash and cut into cubes that are slightly larger than a dice.
  • In a medium size bowl, add the squash and mix with the olive oil, ground cinnamon, salt and pepper.
  • Spread the butternut squash on a baking sheet that's been covered with either aluminum foil or parchment paper.
  • Bake the squash in the oven for 30 minutes.
  • After 30 minutes, remove the baking tray from the oven and add the cranberries. Return the tray to the oven and continue cooking for another 10-15 minutes or when the cranberries start to slightly burst.
  • Remove the baking tray from the oven and sprinkle the feta cheese on top.
  • Drizzle with the honey right before serving.

Notes

Make sure the butternut squash is on a flat, stable surface before cutting.

Nutrition

Serving: 1g | Calories: 105kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 127mg | Fiber: 2g | Sugar: 8g