Crispy Honey-Roasted Butternut with Cranberries Delight
Ingredients
Scale
- 1medium butternut squash, peeled and cut into1-inch cubes
- 1 tablespoonolive oil
- ½ teaspoongarlic powder
- Salt and black pepper, to taste
- 1 cupfresh cranberries
- 1–2tablespoons honey
- ¼ teaspoonground cinnamon
- ¼ cupcrumbled feta cheese
- 2 tablespoonspumpkin seeds
Instructions
- Start by preheating your oven to 400°F (200°C). This high temperature is ideal for roasting, as it will help caramelize the sugars in the butternut squash, enhancing its natural sweetness and providing a beautiful golden exterior.
- In a large mixing bowl, combine the cubed butternut squash with olive oil, garlic powder, a sprinkle of salt, and black pepper. Toss everything together until the squash is well coated. Spread the seasoned squash evenly on your prepared baking sheet in a single layer to allow even cooking. Roast it in the oven for about 20–25 minutes, or until the squash is tender and golden brown, turning halfway through the cooking time to ensure that all sides achieve that perfect crispiness.
- As the squash approaches the end of its roasting time, prepare the cranberries. In a small bowl, mix the fresh cranberries with honey and ground cinnamon. Once the butternut squash has roasted for 25 minutes, sprinkle this mixture over the top. Return the baking sheet to the oven and bake for an additional 5–7 minutes. You’ll want to watch closely as the cranberries begin to soften and burst, releasing their tart juices which will meld beautifully with the other flavors.
- When the roasting is complete, transfer the butternut squash and cranberries to a serving dish. Before serving, sprinkle crumbled feta cheese and pumpkin seeds on top for added creaminess and crunch. If desired, you can drizzle a little more honey for an extra touch of sweetness. Serve this dish warm to appreciate all the flavors and textures properly.
Notes
Adjust the amount of honey based on your preference for sweetness.
Nutrition
- Calories: 180 kcal
- Protein: 5 g