Description
A savory-sweet dish featuring tender, caramelized kabocha squash topped with tangy feta, crunchy walnuts, and a vibrant cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 1 medium kabocha squash, peeled, seeded, and cut into 1-inch cubes
- 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
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss kabocha squash cubes with olive oil, smoked paprika, salt, and pepper.
- Spread squash in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
- In a small saucepan, combine cranberries, honey, balsamic vinegar, and water. Simmer over medium heat for 5-7 minutes until cranberries are plump and glaze thickens slightly.
- Arrange roasted squash on a serving platter. Drizzle with cranberry-honey glaze, then top with crumbled feta and toasted walnuts.
- Serve warm as a side or light main dish.
Notes
You can customize the seasonings to taste.