Another great recipe for a side dish. Butternut squash is so delicious and such a great fall/winter vegetable…yum! I never get tired of it. I like it when is made on the sweet side. If a make butternut squash soup I add apple to it, if I make them as a ravioli filling I add a little sugar too and as a side dish I like them roasted with honey. This recipe also has cranberries so it gives it the citrus hint needed to complete a great flavor profile. On top I sprinkle fresh crumble feta cheese or you can change it for goat cheese if preferred. What you need:
1 medium size butternut squash (peeled and medium cubed)
2 cups of fresh cranberries
5 tbsp of honey
1/4 cup of feta cheese
2 tbsp of fresh parsley (I also like it with sage)
Salt, pepper and olive oil to drizzle
Place the cubed butternut squash in a baking sheet pan greased with a little olive oil. Drizzle more olive oil, salt, pepper and 3 tbsp of honey on top of squash and bake at 350 degrees for about 25-30 minutes. Add fresh cranberries to the squash and bake for another 10-15 minutes or until the cranberries start popping and looking like dried cranberries. Pull out of the oven and add the other 2 remaining tbsp of honey. Tossed well. Sprinkle fresh chopped parsley and cheese on top right before serving. Enjoy!