Butternut squash with cranberries and almonds –Autumn is the perfect season to enjoy the rich and cozy flavors of roasted butternut squash. This delightful dish combines the sweetness of squash with the tartness of cranberries, the fragrant touch of rosemary, the crunch of pecans, and the creaminess of feta. It’s not only a feast for the eyes but also a treat for the taste buds. Here’s how to bring this mouth-watering recipe to your table.
Roasted Butternut Squash with Cranberries
This dish is not only visually captivating but also very easy to prepare. Perfect as a side dish or a light lunch, it’s sure to impress your guests and family alike!
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 cup fresh cranberries
- 1/2 cup pecans, chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Optional: 1 tablespoon honey or maple syrup for sweetness
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper. Make sure every piece is well-coated.
- Spread the squash out on a baking sheet in a single layer. Roast in the preheated oven for about 25 minutes.
- After 25 minutes, remove the baking sheet from the oven and add the fresh cranberries and chopped pecans. Toss everything together and return to the oven.
- Roast for an additional 15-20 minutes, or until the squash is tender and caramelized, and the cranberries have burst.
- Once done, take it out of the oven and let it cool slightly.
- Sprinkle the crumbled feta and chopped rosemary over the top. For an extra touch of sweetness, drizzle with honey or maple syrup.
- Serve warm as a side dish or as a main dish for a light meal.
Enjoy the burst of flavors and the inviting aroma that fills your kitchen while preparing this beautiful Roasted Butternut Squash with Cranberries. It’s a wonderful way to celebrate the season!