HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA #vegetarian #holidayrecipes

Nectar Roasted Butternut Squash with Cranberries and Feta – This sweet and appetizing side dish is ideal for these special seasons and stacked with Fall enhance!

Superbly tasty! The blend of sweetness from the butternut squash and nectar combined splendidly with the tart and delicious cranberries is a wondrous thing!

The dish is very adjustable as well, so don't hesitate to make it as sweet or cheeky as you'd like. The feta includes a superb bend, and can without much of a stretch be swapped for a uber rich goat cheddar too. I trust you love this scrumptious occasion side dish as much as we do! It's become a staple in our home and I have an inclination it will be for a considerable length of time to come! This basic side can be prepared with only a couple of new fixings and is stacked with Fall season.

Also Try Our Recipe : ROASTED CARROTS WITH CANDIED PECANS AND GOAT CHEESE

Ingredients

3 lb large butternut squash (peeled + chopped)
1-2 TBSP extra virgin olive oil
salt, pepper, and garlic powder to taste
1-2 cups fresh cranberries (add a little, or a lot!)
2-3 TBSP honey plus extra to taste
1/4 cup finely crumbled feta
ground cinnamon to taste
fresh or dried parsley to garnish, optional

Instructions

Pre-heat oven to 400 degrees F.
Lightly drizzle or spritz a baking sheet with olive oil.
Add cubed squash to the sheet along with another drizzle of olive oil.
Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
Roast at 400 F for 25 minutes on the center rack.
At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
Garnish with parsley for a burst of color and dig in while it's hot!