Ingredients:
1 medium butternut squash (about 2 lb / 900 g), peeled, seeded, and cubed
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) maple syrup
Salt & black pepper, to taste
¼ cup (40 g) dried cranberries
2 tbsp (30 ml) cranberry sauce or jam
1 tbsp (15 ml) balsamic vinegar
¼ cup (35 g) crumbled feta cheese
1 tsp (5 ml) fresh lemon juice
Fresh thyme or parsley, for garnish
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss butternut squash cubes with olive oil, maple syrup, salt, and pepper until evenly coated. Spread in a single layer on the baking sheet.
Roast for 25–30 minutes, flipping halfway through, until caramelized and tender.
In a small saucepan, warm cranberry sauce, balsamic vinegar, and lemon juice over low heat to make a smooth drizzle.
Transfer roasted squash to a serving plate. Sprinkle with crumbled feta and dried cranberries.
Drizzle with the cranberry-balsamic glaze and garnish with thyme or parsley. Serve warm as a festive side dish or vegetarian main.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 240 per serving
Servings: 4