Creamy feta cheese and sweet, juicy cranberries, and an unexpected touch of cinnamon make this a wonderful side dish to complement any fall or winter meal. It’s a perfect butternut squash recipe for a festive Thanksgiving feast.
Prep Time: 10 min.
Cooking Time: 40 min.
Yield: 6 servings, about ¾ cup each
1 large butternut squash, peeled, cut into 1-inch cubes (about 5 cups)
1 Tbsp. extra-virgin olive oil
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 cups fresh whole cranberries
2 Tbsp. finely chopped fresh thyme (optional)
2 Tbsp. raw honey
½ tsp. ground cinnamon
½ cup crumbled feta cheese
1. Preheat oven to 400° F.
2. Combine squash, oil, salt, and pepper in a large bowl; toss gently to coat.
3. Place squash on a baking sheet. Bake for 25 minutes.
4. Add cranberries and thyme (if desired); toss gently to blend. Bake to 10 to 15 minutes, or until cranberries are starting to soften and burst. Remove from oven.
5. Add honey, cinnamon, and cheese; toss gently to coat. Serve immediately.