3 lb
large butternut squash (peeled and chopped
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
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!
Comments
Post a Comment