Ingredients:

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 1/2 cup dried cranberries
• 1/4 cup crumbled feta cheese
• Fresh parsley, chopped, for garnish (optional)

Directions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss butternut squash cubes with olive oil, honey, ground cinnamon, ground nutmeg, salt, and black pepper until evenly coated.
3. Spread the squash cubes in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through the cooking time.
5. Remove the baking sheet from the oven and sprinkle dried cranberries and crumbled feta cheese over the roasted butternut squash.
6. Return the baking sheet to the oven and roast for an additional 5 minutes, or until the cranberries are softened and the feta is slightly melted.
7. Remove from the oven and let it cool for a few minutes.
8. Garnish with chopped fresh parsley, if desired.
9. Serve warm and enjoy!

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 220 kcal | Servings: 4 servings

Ingredients
1 (3 lb) butternut squash, peeled, seeded and cut into 1-inch cubes*
3 Tbsp olive oil
1 Tbsp minced fresh rosemary
1 Tbsp minced fresh thyme
1 Tbsp minced fresh sage
Salt and freshly ground black pepper
1 Tbsp minced fresh garlic
2 1/2 Tbsp minced fresh parsley

Instructions
Preheat oven to 400 degrees.
Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
Place butternut squash on baking sheet, drizzle with olive oil, sprinkle with rosemary, thyme, sage and season with salt and pepper to taste.
Toss to coat then spread into an even layer.
Roast in preheated oven 20 minutes.
Remove from oven add garlic and toss squash with a thin metal spatula.
Return to oven and roast until soft, about 10 – 20 minutes longer.
For more browning move oven rack near broiler and broil squash 1 – 3 minutes (keep a close eye on it as it will brown quickly!).
Sprinkle in parsley, serve warm.