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Roasted Butternut Squash with Cranberries and Feta

A cozy and vibrant fall dish featuring sweet roasted butternut squash, tart cranberries, and creamy feta. Perfect for weeknights or gatherings!
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Fall
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 1 cup fresh cranberries (or frozen, thawed) If using frozen, thaw beforehand.
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cinnamon Optional, adds warmth.
  • Fresh parsley for garnish Optional, for a fancy touch.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel the butternut squash and chop it into bite-sized cubes.
  3. In a large bowl, combine the squash, olive oil, salt, pepper, and cinnamon. Mix well to coat every piece.
  4. Spread the seasoned squash on a baking sheet lined with parchment paper and roast for 25-30 minutes, tossing halfway through.
Cooking
  1. Once the squash is nearly tender, add the cranberries to the baking sheet and roast for an additional 10 minutes.
  2. Remove from the oven and sprinkle crumbled feta on top.
  3. Garnish with fresh parsley if desired. Serve warm.

Notes

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best flavor. You can also swap feta for goat cheese for a tangy twist.