Description
A delicious dish that beautifully showcases the flavors of fall.
Ingredients
Scale
- 1 butternut squash, halved lengthwise and seeded
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup fresh cranberries
- 1–2 tablespoons honey (plus more for drizzling, optional)
- ¼ teaspoon ground cinnamon
- ¼ cup crumbled feta cheese
- 2 tablespoons pumpkin seeds
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the squash by halving and seeding it, then brush with olive oil and season with garlic powder, salt, and black pepper.
- Roast the squash cut-side down for 35–40 minutes.
- Mix cranberries with honey and cinnamon, toss to coat.
- Flip the squash cut-side up, add cranberries, and roast for an additional 5–7 minutes.
- Finish with crumbled feta and pumpkin seeds on top.
Notes
Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Side Dish
Nutrition
- Calories: 220 kcal
- Sodium: 160 mg
- Protein: 6 g