Description
A sweet and savory fall dish featuring tender, caramelized butternut squash topped with tangy feta, crunchy walnuts, and a vibrant cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts, toasted
- 1/4 cup dried cranberries
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon water
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, smoked paprika, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, stirring halfway, until squash is tender and caramelized at the edges.
- While squash roasts, make the glaze: In a small saucepan, combine cranberries, honey, balsamic vinegar, and water. Simmer over medium heat for 5-7 minutes until cranberries soften and mixture thickens slightly.
- Transfer roasted squash to a serving platter. Drizzle with cranberry-honey glaze, then top with crumbled feta and toasted walnuts.
- Garnish with fresh thyme leaves and serve warm.
Notes
You can customize the seasonings to taste.