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Butternut Squash with Cranberries

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Doctor Yum Project Board Member, Heidi, shared a favorite holiday recipe that she found on Peas and Crayons. It is a perfect side dish, starring a versatile winter squash.

Ingredients

Food
Amt
Units
Prep
Notes
1 large butternut squash, peeled and cubed
butternut squash
1
large
peeled and cubed
2 tablespoons olive oil
olive oil
2
tablespoons
salt and pepper, to taste
salt and pepper
to taste
garlic powder, to taste
garlic powder
to taste
2 cups fresh cranberries
fresh cranberries
2
cups
¼ teaspoon ground cinnamon
ground cinnamon
¼
teaspoon
2 tablespoons honey
honey
2
tablespoons
¼ cup crumbled feta cheese
crumbled feta cheese
¼
cup
optional: 1 tablespoon chopped fresh parsley
optional: chopped fresh parsley
1
tablespoon

Method

Preheat oven to 400 degrees. Drizzle a baking sheet with a bit of olive oil. Add cubed squash to the baking sheet and drizzle with more olive oil. Sprinkle with salt, pepper, and garlic powder. Stir around to make sure the all the cubes get oil & seasonings, then spread the cubes out in an even layer on the sheet. Roast for 25 minutes on the center rack in the oven. At the 25 minutes mark, pull out the tray and add the fresh cranberries. Return to the oven for an additional 10-15 minutes or until the cranberries have started to soften and burst a bit. Remove from the oven and add a sprinkle of cinnamon along with the feta and honey. Fresh chopped parsley makes a colorful optional garnish.

Prep time
20 min
Cook time
40 min
Yields/Serves:
8
Contains Dairy
Nutrition Information

Yum Ratings

😫😟😐😀😍 “This dish has all my favorites!” —Carolyn, a grown up
😫😟😐😀😍 “Yum! I would leave off the feta, though.” —Hannah, age 17
😫😟😐😀😍 “The combination of flavors here is great!” —Dane, age 14
😫😟😐😀😍 “She is loving this squash!” —Emmie, 20 months