Description
A cozy and colorful fall side dish featuring tender maple roasted butternut squash, bursting cranberries, salty feta, and crunchy toasted pecans.
Ingredients
Scale
- 1 medium butternut squash (about 2.5 pounds), peeled and cubed
- 1 cup fresh cranberries
- 1/2 cup feta cheese, crumbled
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1/2 cup pecans, roughly chopped and toasted
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the squash with olive oil, maple syrup, dried thyme, salt, and pepper.
- Spread the coated squash evenly on the baking sheet, leaving space between the cubes.
- Roast for 20 minutes, then scatter the fresh cranberries over the squash.
- Return to the oven and roast for another 10 to 15 minutes, until the squash is tender and cranberries have softened or burst.
- Remove from oven and sprinkle with crumbled feta and toasted pecans.
- Transfer to a serving platter and serve warm or at room temperature.
Notes
- Use real maple syrup for the richest flavor.
- Cut squash cubes evenly for uniform roasting.
- Add feta and pecans at the end to maintain texture.
- Can be made ahead and reheated just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 8g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg