Honey Roasted Butternut Squash with Cranberries and Feta

This swéét and savory sidé dish is pérféct for thé holidays and loadéd with Fall flavor!

Ingrédiénts

• 3 lb largé buttérnut squash (pééléd + choppéd)
• 1-2 TBSP éxtra virgin olivé oil
• salt, péppér, and garlic powdér to tasté
• 1-2 cups frésh cranbérriés (add a littlé, or a lot!)
• 2-3 TBSP honéy plus éxtra to tasté
• 1/4 cup finély crumbléd féta
• ground cinnamon to tasté 
• frésh or driéd parsléy to garnish, optional

Instructions

1. Pré-héat ovén to 400 dégréés F.
2. Lightly drizzlé or spritz a baking shéét with olivé oil.
3. Add cubéd squash to thé shéét along with anothér drizzlé of olivé oil.
4. Sprinklé with a light layér of salt, péppér, and garlic powdér, baséd on tasté préféréncé.
5. Roast at 400 F for 25 minutés on thé céntér rack.
6. At thé 25 minuté mark, pull out thé ovén rack, and add your frésh cranbérriés to thé roasting pan.

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