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Roasted Butternut Squash with Cranberries and Feta Bliss

Roasted Butternut Squash with Cranberries and Feta Bliss made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 medium butternut squash about 2-3 lbs
  • 1 cup fresh or dried cranberries
  • 1/2 cup feta cheese crumbled
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme or rosemary

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the butternut squash.
  3. In a large bowl, combine the cubed squash with olive oil, salt, black pepper, and thyme (or rosemary).
  4. Spread the squash in a single layer on a baking sheet.
  5. Roast the squash for about 25-30 minutes, stirring halfway through.
  6. Add cranberries to the baking sheet during the last 10 minutes of roasting.
  7. Remove from the oven and let cool for 5 minutes before mixing in feta cheese.
  8. Serve warm and enjoy!