Caramelized Butternut Squash with Feta, Walnuts & Cranberry-Honey Glaze

Ingredients:

• 1 medium butternut squash (about 900 g / 2 lb), peeled and cubed
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) maple syrup or honey
• Salt and black pepper, to taste
• ½ tsp dried thyme or fresh rosemary (optional)
• ⅓ cup (50 g) crumbled feta cheese
• ¼ cup (30 g) chopped walnuts, toasted
• 2 tbsp (30 g) dried cranberries

For the Cranberry-Honey Glaze:

• 2 tbsp (30 ml) honey
• 1 tbsp (15 ml) balsamic vinegar
• 1 tbsp (15 g) cranberry sauce or jam

Directions:

1. Prepare the squash:
   1. Preheat oven to 425°F (220°C).
   2. Line a baking sheet with parchment paper.
2. Season and roast:
   1. Toss cubed butternut squash with olive oil, maple syrup or honey, salt, black pepper, and thyme/rosemary if using.
   2. Spread evenly on the baking sheet.
3. Roast:
   1. Bake for 30–35 minutes, flipping halfway, until caramelized and tender.
4. Make the glaze:
   1. In a small bowl, whisk together honey, balsamic vinegar, and cranberry sauce/jam until smooth.
5. Assemble:
   1. Transfer roasted squash to a serving dish.
   2. Top with crumbled feta, toasted walnuts, and dried cranberries.
6. Finish:
   1. Drizzle the cranberry-honey glaze over the top just before serving.

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Kcal: 265 kcal | Servings: 4