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 feast.

Total Time: 50 min.
Prep Time: 10 min.
Cooking Time: 40 min.
Yield: 6 servings, about ¾ cup each

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. finely chopped fresh thyme (optional)
2 Tbsp. raw honey
½ tsp. ground cinnamon
½ cup crumbled feta cheese

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.

Nutritional Information (per serving):
Calories: 182
Total Fat: 10 g
Saturated Fat: 3 g
Cholesterol: 11 mg
Sodium: 240 mg
Carbohydrates: 24 g
Fiber: 4 g
Sugars: 10 g
Protein: 3 g

P90X/X2 Portions
½ Fat
½ Fruit
1½ Vegetable

P90X3 Portions
2 Carb
½ Fat

Body Beast Portions
1 Fruit
3 Vegetable
½ Fat

1 Green
1 Yellow
½ Blue
½ tsp.

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Photos by Amanda Meixner