A tasty gluten-free dish that combines the sweet taste of honey-roasted butternut squash with the sour taste of cranberries and the smooth texture of feta cheese. This dish is bright and tasty, and it's great for holiday parties or as a side dish any time of the year.
Ingredients: 1 butternut squash, peeled, seeded, and diced. 2 tablespoons olive oil. 2 tablespoons honey. 1/2 cup dried cranberries. 1/2 cup crumbled feta cheese. Salt and pepper to taste. Fresh thyme leaves for garnish.
Instructions: Start by heating the oven to 400F 200C. Dice the butternut squash and put it in a large bowl. Add the olive oil, honey, salt, and pepper. Toss the squash to cover it all. Place the squash on a baking sheet that has been lined with parchment paper so that it is all in one layer. The squash should be roasted in a hot oven for 30 to 35 minutes, or until it's soft and slightly caramelized. To make sure it roasts evenly, stir it once or twice during the cooking time. Get the squash out of the oven when it's done and let it cool for a while. Put the roasted butternut squash, dried cranberries, and crumbled feta cheese in a serving dish. Fork the ingredients together to mix them. Add a splash of color and flavor with fresh thyme leaves. Enjoy while still warm!
Prep Time: 15 minutes
Cook Time: 35 minutes
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