Crispy Honey-Roasted Butternut Cranberries (Print Version)
Roasted butternut with cranberries, feta, and pumpkin seeds in a sweet-salty, crunchy winter medley.
# Ingredients:
→ Main Ingredients
01 -
1 butternut squash, peeled and chopped into 2.5 cm pieces
02 -
1 tablespoon olive oil
03 -
0.5 teaspoon garlic powder
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Toppings and Additions
06 -
240 grams fresh cranberries
07 -
1–2 tablespoons honey
08 -
0.25 teaspoon ground cinnamon
09 -
40 grams feta cheese, crumbled
10 -
2 tablespoons pumpkin seeds
# Steps:
01 -
Preheat oven to 200°C and line a baking sheet with parchment paper.
02 -
In a large bowl, combine chopped butternut squash with olive oil, garlic powder, salt, and black pepper, tossing to coat evenly.
03 -
Spread the seasoned butternut squash in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes until tender and golden brown.
04 -
While the squash roasts, in a small bowl mix fresh cranberries with honey and ground cinnamon until cranberries are well coated.
05 -
After 25 minutes, remove the tray from the oven. Distribute honey-coated cranberries over the squash and return to oven for 5 to 7 minutes until cranberries begin to soften.
06 -
Transfer the roasted squash and cranberries to a serving dish. Sprinkle with crumbled feta cheese and pumpkin seeds, then drizzle with additional honey if desired. Serve warm.
# Notes:
01 -
For added depth of flavor, lightly toast pumpkin seeds in a dry pan before serving.