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Roasted Butternut Squash with Cranberries and Feta

A delightful fall dish combining roasted butternut squash, fresh or dried cranberries, and creamy feta cheese, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 1 cup fresh or dried cranberries
  • 1 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • 1 teaspoon dried thyme (optional)
  • 1 tablespoon balsamic vinegar (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash, peel, and cube the butternut squash into bite-size pieces, about 1-inch cubes.
  3. In a mixing bowl, combine the cubed squash, olive oil, salt, pepper, and thyme (if using). Toss until well-coated.
  4. Arrange the seasoned squash on a baking sheet in a single layer.
Roasting
  1. Place the baking sheet in the preheated oven, and roast for 25-30 minutes.
  2. Check for doneness by piercing the squash with a fork; it should be tender and slightly caramelized.
  3. For the last 5 minutes of cooking, sprinkle the cranberries over the roasting squash.
Finishing Touches
  1. Remove from the oven and sprinkle with crumbled feta cheese.
  2. Drizzle with balsamic vinegar before serving if desired.
  3. Serve warm as a main or side dish.

Notes

For substitutions, consider using goat cheese or a plant-based cheese for a vegan option. Keep an eye on the squash in the last few minutes for perfect doneness.