Roasted Butternut Squash Recipe – With Cranberries
Butternut squash is one of those yummy vegetables which are so versatile, you are going to wonder why you didn’t have them in your staples list a long time ago! They keep for a long time and aside from being a bit dense for cutting, once you get them peeled and cut you have a world of options (of course some recipes just slice the squash in half, scoop seeds out and bake as is – easy!) I love this roasted butternut squash recipe because it’s so easy, tasty and colorful too!
This recipe, with your spices and cranberries certainly has a holiday vibe to it – but make no mistake; It’s good year-round! Healthy, yummy and sure to be a hit at any meal!
You will need:
- 1 large butternut squash
- 2 cups / 500 mL cranberries
- 1/4 cup / 60 mL feta cheese crumbles
- 1 tsp / 5 mL Watkins Organic Ground Cinnamon
- 1 tsp / 5 mL Watkins Organic Black Pepper
- 1/2 tsp / 2.4 mL Watkins Organic Ground Pepper
- 1/4 tsp / 1/25 mL Watkins Organic Chili Powder
- Dash of Watkins Organic Mediterranean Sea Salt Grinder
- 2 TBSP / 30 mL Olive Oil
- Preheat oven to 400 º F / 200 º C.
- Lightly grease a baking pan or line pan with parchement paper.
- Peel squash, cut in half removing top and bottom and scoop out seeds. Then cut into small cubes. Place cubes in a large bowl.
- In a small bowl combine olive oil and spices, add to large bowl and coat squash evenly with spiced olive oil mixture.
- Scoop out on baking pan, ensuring squash is evenly placed (not stacked on top of one another for even cooking.
- Bake for 25 min on center rack (uncovered)
- Remove pan from oven, add cranberries to top and roast for another 5-10 min. Cranberries should be soft but not yet popped.
- Remove from oven and transfer to serving dish. Sprinkle feta cheese and serve warm.
Alternatively, you can drizzle some honey or maple syrup. Personally I like the maple syrup and would also spice it up a bit with Cinnamon, Cloves and Nutmeg for a neat twist!
Whichever route you go – have fun with this recipe and enjoy!