Crispy Honey-Roasted Butternut Squash With Cranberries Feta

Ingredients

1 butternut squash, peeled and chopped into 1-inch pieces

1 tablespoon olive oil

½ teaspoon garlic powder

Sait and pepper, to taste

1 cup fresh cranberries

1-2 tablespoons honey

½ teaspoon cinnamon

¼ cup feta cheese, crumbled

2 tablespoons pumpkin seeds (for added crunch)

Directions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Prepare the Squash: In a large bowl, toss the chopped butternut squash with olive oil, garlic powder, salt, and pepper until evenly coated.

Roast the Squash: Spread the squash pieces in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the squash is tender and lightly golden brown.

Prepare the Cranberries: In a small bowl, mix the fresh cranberries with honey and cinnamon. Set aside. Add Cranberries:

After the squash has roasted for 25 minutes, remove it from the oven. Sprinkle the honey-coated cranberries over the squash and return the baking sheet to the oven. Roast for an additional 5-7 minutes, or until the cranberries start to soften and burst.

Assemble the Dish: Once the squash and cranberries are done, transfer them to a serving dish. Sprinkle crumbled feta cheese and pumpkin seeds on top-for crunch and flavor.