Honey Roasted Butternut With Cranberries And Feta

Rachel Morrow RACHEL MORROW

The perfect sweet and savory side dish for holiday menus!

Ingredients

  • 1 large butternut squash, peeled and chopped
  • ½ tbsp olive oil
  • Salt and pepper
  • ¼ tsp ground cinnamon
  • 2-3 tbsp honey
  • 1 cup fresh cranberries
  • 1/4 cup crumbled feta, save some to garnish
  • Fresh or dried parsley, to garnish

Method

  1. Preheat oven to 400ºF (180ºC).
  2. Spread cubed butternut pumpkin evenly on a lined baking tray. Drizzle olive oil.
  3. Sprinkle with a light layer of salt, pepper, based on taste preference.
  4. Roast for 25 minutes.
  5. At the 25 minute mark, remove from oven and sprinkle with cinnamon and drizzle the honey evenly over butternut.
  6. Return to the oven for another 5 minutes.
  7. Serve garnished with parsley, cranberries and crumbled feta.

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Rachel Morrow

BY RACHEL MORROW

Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.