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Maple Roasted Butternut Squash

This cozy side dish features caramelized butternut squash paired with tangy feta and a bright cranberry drizzle, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled, seeded, and cubed into 1 inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon fine salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • a pinch paprika
  • 1/3 cup crumbled feta
Cranberry Drizzle
  • 1 cup cranberries fresh or frozen
  • 1/4 cup orange juice
  • 1 to 2 tablespoons honey or maple syrup
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
  2. In a large bowl, toss the butternut squash cubes with olive oil, maple syrup, salt, pepper, cinnamon, and paprika.
  3. Spread the seasoned squash in a single layer on the prepared sheet pan, leaving space between pieces to allow for browning.
Roasting
  1. Roast the squash for 15 minutes, then stir and roast for an additional 10 to 15 minutes until the squash is tender and golden.
  2. While the squash is roasting, prepare the cranberry drizzle. In a small saucepan over medium heat, combine cranberries, orange juice, and honey. Cook, stirring frequently, until the cranberries burst and the mixture thickens slightly, about 5 to 7 minutes.
  3. Add a pinch of salt to enhance the flavor. If the mixture thickens too much, add a teaspoon of water to loosen it.
Assembly
  1. Transfer the roasted squash to a serving platter, sprinkle with crumbled feta, and drizzle the cranberry mixture over the top.

Notes

This dish can be made ahead and served at room temperature, making it ideal for potlucks. Store leftovers in the refrigerator and reheat as needed.