Description
A stunning fall dish featuring roasted butternut squash rounds topped with tangy feta, crunchy walnuts, and a sweet-tart cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped walnuts
- 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). Line a baking sheet with parchment paper.
- Toss butternut squash rounds with olive oil, salt, pepper, and cinnamon. Arrange in a single layer on the baking sheet.
- Roast for 25-30 minutes, flipping halfway, until tender and caramelized at the edges.
- While squash roasts, combine cranberries, honey, balsamic vinegar, and water in a small saucepan. Simmer over medium-low heat for 5-7 minutes until slightly thickened. Remove from heat.
- Transfer roasted squash to a serving platter. Top with crumbled feta, walnuts, and drizzle with the cranberry-honey glaze. Garnish with fresh thyme and serve warm.
Notes
You can customize the seasonings to taste.