Ingredients
✓ 4 cups cubed butternut squash
✓ 2 tablespoons olive oil
✓ 2 tablespoons honey
✓ 1 teaspoon ground cinnamon
✓ 0.5 teaspoon salt
✓ 0.25 teaspoon black pepper
✓ 0.5 cup dried cranberries
✓ 0.5 cup pecan halves
✓ 0.25 cup crumbled feta cheese
✓ 1 teaspoon fresh thyme leaves
Instructions
✓ Preheat oven to 400°F (200°C). Cut the butternut squash into cubes and toss with olive oil, honey, cinnamon, salt, and pepper.
✓ Spread the cubed squash on a baking sheet in a single layer. Roast for about 35 minutes or until tender and golden brown.
✓ In a small bowl, mix the dried cranberries and pecan halves. Add crumbled feta cheese to taste.
✓ Once the squash is done, remove from the oven and top with the cranberry-pecan-feta mixture. Garnish with fresh thyme leaves before serving.
Notes
Ensure the squash is evenly sized for even cooking. Garnish with fresh thyme leaves for added flavor and presentation.
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15