Maple Roasted Butternut Squash with Feta

A delicious holiday-worthy side dish featuring cinnamon-spiced butternut squash with fresh cranberries, pecans, and Athenos feta cheese, all tossed in a sweet maple glaze.

By @kalefornia_kravings

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 2 lbs butternut squash peeled and cubed
• 2 tbsp olive oil
• 3 tbsp maple syrup
• 1 tsp ground cinnamon
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 parchment paper for lining
• 1 cup fresh cranberries
• 0.5 cup Athenos feta cheese crumbled
• 0.5 cup pecans toasted
• 1 tbsp maple syrup
• 0 fresh thyme optional for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Peel and cube the butternut squash.
2. In a large bowl, mix the cubed squash with olive oil, maple syrup, ground cinnamon, salt, and black pepper. Toss to coat evenly.
3. Spread the squash in a single layer on a baking sheet lined with parchment paper.
4. Roast the squash in the oven for 20 minutes. Remove from the oven and add fresh cranberries, then stir to incorporate evenly.
5. Continue to roast for another 10-15 minutes until the cranberries are plump and the squash is tender.
6. Transfer the roasted squash and cranberries to a serving dish. Sprinkle Athenos feta cheese crumbles and toasted pecans over the top.
7. Drizzle additional maple syrup over the top before serving.