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Roasted Butternut Squash with Feta

Yield
Serves 4
Active Time
Cook Time
Total Time
Glazed, sweet, bright and tangy roasted butternut squash. The perfect winter side dish for braised short ribs, roasted chicken or pork tenderloin. 

Ingredients

  • 1 Butternut squash, peeled, seeded and diced
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • Cracked black pepper
  • 2 tbsp maple syrup or honey
  • 2 tsp fresh rosemary, minced
  • ¼ cup dried cranberries
  • ½ cup Athenos Crumbled Traditional Feta Cheese

Method

 

  1. Preheat oven to 400 F.
  2. Line a large baking sheet with parchment paper and add butternut squash cubes. Drizzle with olive oil, kosher salt, and a few turns of fresh cracked black pepper. Toss together and bake for 20-25 minutes or until golden and fork tender. 
  3. Drizzle butternut squash with maple syrup or honey and fresh minced rosemary. Return to the oven and bake for an additional 4-5 minutes or until glazed and golden. 
  4. Transfer butternut squash to a serving platter and top with dried cranberries and feta cheese crumbles.