Monday, December 5, 2016
Honey Roasted Butternut Squash and Cranberries
1 large butternut squash, peeled + chopped
a hearty drizzle of olive oil (approx 1-2 TBSP)
salt, pepper, and garlic powder, to taste
2 cups fresh cranberries
2-3 TBSP honey [or extra, to taste]
1/4 cup finely crumbled feta
ground cinnamon, to taste (optional)
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 minutes or until the cranberries have started to soften and burst a bit.
Remove from oven and add a sprinkle of cinnamon (approx 1/8-1/4 tsp depending on preference) along with feta and honey.
Garnish with parsley for a burst of color and dig in while it's hot!
Thanks to peasandcrayons.com