Roasted Butternut Squash With Cranberries and Feta

Roasted Butternut Squash With Cranberries and Feta

Creamy feta cheese and sweet, juicy cranberries, and an unexpected touch of cinnamon make this a wonderful side dish to complement any fall or winter meal.

It’s a perfect butternut squash recipe for a festive Thanksgiving dinner feast!

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Roasted Butternut Squash With Cranberries and Feta

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 6 servings, about ¾ cup each
Calories 182 kcal

Ingredients

  • 1 large butternut squash, peeled, cut into 1-inch cubes (about 5 cups)
  • 1 Tbsp. extra-virgin olive oil
  • ¼ tsp. sea salt (or Himalayan salt)
  • ¼ tsp. ground black pepper
  • 2 cups fresh whole cranberries
  • 2 Tbsp. fresh thyme, finely chopped (optional)
  • 2 Tbsp. raw honey
  • ½ tsp. ground cinnamon
  • ½ cup crumbled feta cheese

Instructions

  1. Preheat oven to 400° F.

  2. Combine squash, oil, salt, and pepper in a large bowl; toss gently to coat.

  3. Place squash on a baking sheet. Bake for 25 minutes.

  4. Add cranberries and thyme (if desired); toss gently to blend. Bake to 10 to 15 minutes, or until cranberries are starting to soften and burst. Remove from oven.

  5. Add honey, cinnamon, and cheese; toss gently to coat. Serve immediately.

Nutrition Facts
Roasted Butternut Squash With Cranberries and Feta
Amount Per Serving (1 serving)
Calories 182 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 240mg 10%
Total Carbohydrates 24g 8%
Dietary Fiber 4g 16%
Sugars 10g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

P90X/P90X2 Portions
½ Fat
½ Fruit
1½ Vegetable

P90X3 Portions
2 Carb
½ Fat

Body Beast Portions
1 Fruit
3 Vegetable
½ Fat

Portion Fix Containers
1 Green
1 Yellow
½ Blue
½ tsp.

2B Mindset Plate It!
An FFC as part of breakfast or lunch.

If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.

Photos by Amanda Meixner