HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA #VEGAN #SIDEDISH
Honey Roasted Butternut Squash with Cranberries and Feta – This sweet and appetizing side dish is ideal for the occasions and stacked with Fall season!
Who has two thumbs and just shaken her self-actualized post due date!? This young lady!
Obviously it took posting a photograph of this plate-o-yum on IG to give me the push I required. I have some amazing companions with some fretful squash (squashes? squashi? I believe I'm overthinking this!) anticipating this formula. I needed to convey!
Moving along without any more goodbye, here's my untouched most loved butternut squash formula. No doubt. No inquiry.
This exquisite sweet side dish is ideal for the occasions and you ought to thoroughly make it at the present time!
All things considered, make it now, and after that make it AGAIN for the occasions.
Every one of them.
SO . . . HOW IS IT?!
Superbly flavorful! The blend of sweetness from the butternut squash and nectar matched splendidly with the tart and succulent cranberries is a wondrous thing!
The dish is very adaptable as well, so don't hesitate to make it as sweet or cheeky as you'd like. The feta includes a great curve, and can without much of a stretch be swapped for a uber rich goat cheddar also. I trust you adore this delicious occasion side dish as much as we do! It's turned into a staple in our home and I have an inclination it will be for a considerable length of time to come!
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
- Pre-heat oven to 400 degrees F.
- Lightly drizzle or spritz a baking sheet with olive oil.
- Add cubed squash to the sheet along with another drizzle of olive oil.
- Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
- Roast at 400 F for 25 minutes on the center rack.
- At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
- 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.
- Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
- Garnish with parsley for a burst of color and dig in while it's hot!
NOTES
- Feel free to use fresh or dried cranberries for this dish.
- Dried will be sweeter, while fresh with have a delightful punch of tartness to pair with the buttery squash and sweet honey. Let your tastebuds be your guide and have fun with it!
For more detail: https://bit.ly/2hZOmok
