If you need another side dish for Thanksgiving that is on the healthy side, this Honey Roasted Butternut Squash is a good one! You can use butternut squash, or sweet potatoes, or turnips, or all of the above. You could also substitute the feta for goat cheese. I love having some sides that aren’t so heavy, because you know that most of the dinner is going to be pretty filling! Plus, I need to make room for the pie!
And don’t think this is just a dish for Thanksgiving, it is a wonderful side or main dish during the fall and winter. If you are having a big crowd for Thanksgiving I would at least double this recipe.
Also I should mention that you can add the honey at the beginning, but you will lose some of the nutritional benefits that honey provides. The longer it cooks the more it looses.
- 1 large butternut squash, peeled and chopped, or you could buy it cubed if you are short on time
- a big drizzle of olive oil [approx 1-2 TBSP]
- salt, pepper, and garlic powder, to taste
- 2 cups fresh cranberries
- 2-3 TBSP honey [or extra, to taste]
- ¼ cup finely crumbled feta
- ground cinnamon, to taste
- fresh or dried parsley, to garnish [optional]
- Pre-heat oven to 400 degrees F.
- Lightly drizzle a baking sheet with olive oil.
- Add cubed squash to the sheet and add another drizzle of olive oil, mix it around with a spoon.
- Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
- Roast for 25 minutes on the center rack.
- After 25 minutes, pull out the oven rack, and add your fresh cranberries to the roasting pan.
- Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit.
- Remove from oven and add a sprinkle of cinnamon [approx ?-1/4 tsp depending on preference] along with feta and honey. Remember to sweeten to taste with the honey.
- Garnish with parsley and eat while hot.
Recipe from: peasandcrayons.com