Roasted Butternut Squash with Pecans and Feta Cheese
Ingredients
- 1 3 pound Butternut squash peeled, seeds removed, and cut into 1-inch cubes
- 2 tablespoons olive oil
- ½ cup dried cranberries optional
- ⅓ cup Raw pecans roughly chopped
- 2 tablespoons honey
- ¼ cup Feta cheese crumbled
- Salt and Pepper to taste
Instructions
- Preheat oven to 400℉. Place a rimmed baking sheet in the oven to heat while preparing
- In a large bowl, toss the cubed squash with oil and salt and pepper
- Remove the hot baking sheet from the oven and place the parchment paper on it. Arrange the squash cubes on the baking sheet in a single layer. Roast for 20 minutes on the center rack, turning them over with a spatula half way through baking
- Once the squash is fork tender and golden brown on all sides, sprinkle the pecans over the squash and return to the oven for an additional 2 to 3 minutes
- Remove from the oven and place in a large bowl. Stir in the honey and cranberries (if using). Let it cool for about 5 minutes and gently mix in the crumbled feta cheese cheese. Serve immediately
Notes
Purchase Feta Cheese in a block in brine
Feta Cheese in a block in brine will last so much longer in the refrigerator and won't dry out. Simply cut or break off the amount you want to use and keep the rest in the container with the brine, lid on. If you want to tame the sharp tang of the feta, soak the amount you will be using in water for 15-20 minutes before adding to your recipe. Discard the water.Storing Butternut Squash
Roasted: Store in an airtight container in the fridge for up to 5 days Raw: Store peeled and cubed raw squash in the fridge for up to 3 days before using Tried this recipe?Let us know how it was!