Honey Roasted Butternut Squash


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

Roasted Squash & Cranberry

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

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