1 Large Butternut Squash, peeling & cubed
2 TBSP of Olive Oil
Salt, Pepper, Garlic Powder to taste
2 (470ml) Cups Dried Cranberries
½ (120ml) Cup of Chinook Alberta Multi Floral Honey (or extra to taste)
¼ (60ml) Cup of finely crumbled Feta
1 TSP of Ground Cinnamon to taste
Fresh or dried Parsley to garnish
Set oven to 400°F (200°C)
Lightly drizzle or spritz a roasting pan with olive oil.
Add cubed squash to roasting pan 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 cranberries to the pan.
Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit.
Remove from oven and add a sprinkle of cinnamon along with the feta and honey.
Garnish with parsley for a burst of colour and dig in while it’s hot!
To print this recipe please go to Honey Roasted Butternut Squash