Honey Roasted Butternut Squash with Cranberries and Feta

Of course it took posting a photo of this plate-o-yum on IG to give me the push I needed. I have some very awesome friends with some very impatient squash (squashes? squashi? I think I’m overthinking this!) awaiting this recipe. I had to deliver!
Of course it took posting a photo of this plate-o-yum on IG to give me the push I needed. I have some very awesome friends with some very impatient squash (squashes? squashi? I think I’m overthinking this!) awaiting this recipe. I had to deliver!


Ingredients
  • 3 lb large butternut squash (peeled + chopped)
  • 1-2 TBSP extra virgin olive oil
  • salt, pepper, and garlic powder to taste
  • 1-2 cups fresh cranberries (add a little, or a lot!)
  • 2-3 TBSP honey plus extra to taste
  • 1/4 cup finely crumbled feta
  • ground cinnamon to taste 
  • fresh or dried parsley to garnish, optional

Instructions
  1. Pre-heat oven to 400 degrees F.
  2. Lightly drizzle or spritz a baking sheet with olive oil.
  3. Add cubed squash to the sheet along with another drizzle of olive oil.
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 400 F for 25 minutes on the center rack.
  6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.