Description
A vibrant, sweet-and-savory roasted butternut squash dish with tangy cranberries, creamy feta, and crunchy pumpkin seeds, perfect as a side or light main.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup pumpkin seeds
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss butternut squash cubes with olive oil, honey, smoked paprika, salt, and pepper until evenly coated.
- Spread squash in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and crispy at the edges.
- Remove from oven and let cool slightly. Transfer to a serving dish.
- Top with dried cranberries, crumbled feta, pumpkin seeds, and fresh thyme. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste.