Description
Indulge in the perfect balance of flavors with this Sweet and Savory Honey Roasted Butternut Squash recipe. Discover a new way to enjoy this fall favorite.
Ingredients
Scale
- 1 medium butternut squash (~3 lbs), peeled, seeded, and chopped
- 2 tablespoons coconut or olive oil
- 1/2 cup dried cranberries
- 1/2 cup raw pecans
- 2 tablespoons honey
- 1 garlic clove, minced
- 1/4 cup crumbled feta cheese
- 1 teaspoon cinnamon
- 2 tablespoons fresh thyme, for garnish
- Sea salt and freshly ground black pepper, to taste
Instructions
- Step 1: Preheat the Oven:.
- Step 2: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Step 3: Prepare the Squash:.
- Step 4: In a large bowl, toss the cubed butternut squash with garlic, cinnamon, oil, salt, and pepper. Make sure the squash is evenly coated.
- Step 5: Roast the Squash:.
- Step 6: Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes on the center rack, until the squash is fork-tender and golden brown on the edges.
- Step 7: Add Pecans and Roast Again:.
- Step 8: Sprinkle the raw pecans over the roasted squash and return to the oven for an additional 2-3 minutes to toast the pecans.
- Step 9: Finish with Cranberries, Feta, and Honey:.
- Step 10: Remove the baking sheet from the oven and stir in the dried cranberries, crumbled feta cheese, and drizzle with honey. Toss everything together gently to combine.
- Step 11: Garnish and Serve:.
- Step 12: Garnish with fresh thyme before serving. Enjoy as a sweet and savory side dish!
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg