Maple Roasted Butternut Squash with Cranberries & Feta

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

3 lbs. butternut squash (about 5-6 cups), peeled & diced into 1 inch cubes

1 Tbsp avocado oil (or olive oil)

¼ cup maple syrup, divided

¾ tsp salt

1 tsp cinnamon

¼ tsp black pepper

½ cup fresh cranberries*

½ cup crumbled feta cheese

½ cup pecan halves, chopped (see Notes for toasting instructions)

Handful of fresh thyme, plus more for serving

Directions

Preheat the oven. Turn the oven on to 425 degrees and line a baking pan with parchment paper.

Toss. Add the diced butternut squash, avocado oil, cinnamon, salt, black pepper and 1 tablespoon of maple syrup to a large bowl and toss until the squash is fully coated.

Roast! Arrange the squash on your prepared baking pan and roast in the oven for 25 minutes.After 25 minutes, add the cranberries to the pan and continue roasting for 10-15 minutes. (The cranberries should burst slightly and the squash should be tender.)

Serve. Place the roasted squash/cranberries in a large serving bowl. Add the feta cheese, chopped pecans and fresh thyme leaves. Drizzle the remaining 3 tablespoons of maple syrup over the top and toss until everything is fully coated.Garnish with extra fresh thyme and serve immediately.