Caramelized Butternut Squash with Tangy Feta and Cranberry Drizzle
A warm and comforting dish featuring sweet butternut squash, tangy feta, and a vibrant cranberry drizzle, perfect for any meal.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tbsp olive oil
- 1 tbsp maple syrup
- to taste Salt & black pepper
- 1/4 cup dried cranberries
- 2 tbsp cranberry sauce or jam
- 1 tbsp balsamic vinegar
- 1/4 cup crumbled feta cheese
- 1 tsp fresh lemon juice
- Fresh thyme or parsley, for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the butternut squash cubes with olive oil, maple syrup, salt, and pepper until evenly coated.
- Spread the squash in a single layer on the baking sheet.
Cooking
- Roast for 25–30 minutes, flipping halfway through, until caramelized and tender.
- In a small saucepan, warm the cranberry sauce, balsamic vinegar, and lemon juice over low heat to create a smooth drizzle.
Serving
- Transfer the roasted squash to a serving plate.
- Sprinkle with crumbled feta and dried cranberries.
- Drizzle with the cranberry-balsamic glaze and garnish with thyme or parsley.
Notes
This dish pairs beautifully with a simple arugula salad dressed in olive oil and lemon juice. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months.