Roasted Butternut Squash with Cranberries and Feta Bliss Recipe
Introduction
Roasted Butternut Squash with Cranberries and Feta Bliss is a delightful autumn dish combining sweet, tart, and savory flavors. Perfect as a side or a light meal, this recipe brings vibrant colors and comforting tastes to your table.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup fresh cranberries
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey
- 1 tablespoon fresh thyme leaves
Instructions
- Step 1: Preheat the oven to 400°F (200°C).
- Step 2: In a large bowl, combine the butternut squash, cranberries, olive oil, salt, and black pepper. Toss until everything is evenly coated.
- Step 3: Spread the mixture in a single layer on a baking sheet.
- Step 4: Roast in the oven for 25-30 minutes, or until the squash is tender and beginning to brown.
- Step 5: Remove the baking sheet from the oven and drizzle the honey over the roasted mixture.
- Step 6: Sprinkle the crumbled feta cheese and fresh thyme leaves on top, and gently toss to combine.
- Step 7: Serve warm as a side dish or a light meal.
Tips & Variations
- For a nuttier flavor, add toasted pecans or walnuts before serving.
- Swap fresh cranberries for dried cranberries if fresh aren’t available; reduce the honey to balance sweetness.
- Try using goat cheese instead of feta for a creamier texture.
- Roast the squash a few minutes longer if you prefer a caramelized exterior.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain texture and flavor. Note that feta may soften upon reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish ahead of time?
Yes, you can roast the squash and cranberries ahead and add the feta and thyme right before serving to keep them fresh.
What can I use if I don’t have fresh thyme?
Dried thyme works well—use about one teaspoon instead of a tablespoon of fresh. Alternatively, rosemary or sage offer complementary flavors.
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Roasted Butternut Squash with Cranberries and Feta Bliss Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Butternut Squash with Cranberries and Feta Bliss is a delightful autumn-inspired side dish featuring tender roasted butternut squash cubes combined with tart fresh cranberries, creamy feta cheese, and a touch of honey and fresh thyme for a perfectly balanced flavor. Easy to prepare and packed with vibrant colors and textures, this recipe makes a fantastic accompaniment to any meal or a cozy vegetarian option on its own.
Ingredients
Vegetables and Fruits
- 1 medium butternut squash, peeled and cubed
- 1 cup fresh cranberries
Dairy
- 1/2 cup feta cheese, crumbled
Oils and Sweeteners
- 2 tablespoons olive oil
- 1 tablespoon honey
Herbs and Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and allow it to fully heat while you prepare the ingredients for roasting.
- Mix ingredients: In a large bowl, combine the peeled and cubed butternut squash, fresh cranberries, olive oil, salt, and black pepper. Toss everything together until the squash and cranberries are evenly coated.
- Roast the mixture: Spread the squash and cranberry mixture evenly on a baking sheet in a single layer. Place it in the preheated oven and roast for 25 to 30 minutes, or until the butternut squash is tender when pierced with a fork.
- Add finishing touches: Remove the baking sheet from the oven and immediately drizzle the roasted squash and cranberries with honey. Then sprinkle the crumbled feta cheese and fresh thyme leaves over the top. Gently toss everything together to distribute the flavors without breaking up the squash too much.
- Serve warm: Transfer the roasted mixture to a serving dish and enjoy this warm, flavorful side dish alongside your favorite meals.
Notes
- Make sure to peel and cube the butternut squash into relatively uniform pieces to ensure even roasting.
- If fresh cranberries are not in season, frozen cranberries can be used but do not thaw before mixing.
- For a vegan version, omit the feta or substitute with a vegan cheese alternative.
- This dish pairs well with roasted meats, grain bowls, or as a hearty vegetarian main dish.
- Roast on a rimmed baking sheet to prevent any juices from spilling over in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: roasted butternut squash, cranberries, feta cheese, fall recipes, autumn side dish, healthy roasted vegetables, vegetarian side dish
