Roasted Butternut Squash with Cranberries and Feta – Don’t L

• servings: Servings: 4 | Calories p
• total time: 1 hour 47 minutes

Ingredients

4 cups butternut squash, peeled and cubed

2 tbsp olive oil

2 tbsp pure maple syrup

½ tsp cinnamon

Salt and black pepper, to taste

½ cup dried cranberries

¼ cup crumbled feta cheese

1 tbsp fresh parsley, chopped

HOW TO MAKE IT

Directions

Preheat & Prepare:

Set oven to 400°F (200°C). Line a baking sheet with parchment paper and drizzle a little olive oil. That first scent of heat meeting oil sets the tone.

Toss Everything Together:

In a large bowl, mix the cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper. Stir until every cube glistens with sweetness.

Roast Until Golden:

Spread evenly on the baking sheet and roast for 25–30 minutes, turning halfway. The edges should caramelize — golden outside, tender inside.

Add Cranberries:

In the last 5 minutes, toss in the dried cranberries so they soften just enough and absorb that maple warmth.

Finish with Feta & Herbs:

Once out of the oven, sprinkle with feta and chopped parsley while still warm. The cheese melts slightly and balances the sweetness beautifully.

A golden, maple-kissed side dish that brings sweet, tart, and creamy together in every bite — cozy, festive, and simply unforgettable.

Don’t Lose This Recipe.

Recipe Details

Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min