The calendar and scuttling tree leaves say autumn is here, so it's time to enjoy fall recipes despite this gloriously unseasonal weather. Mid-October doesn't usually call for a bike ride for ice cream at Selma's, but it was sublime.
Honey roasted butternut squash with cranberries and feta
From peasandcrayons.com
Ingredients
1 large butternut squash, peeled and cut into 1-inch chunks
1 to 2 tablespoons olive oil for drizzling
Salt, pepper, garlic powder, cinnamon for sprinkling
2 cups fresh cranberries
2 to 3 tablespoons honey
¼ crumbled feta
Fresh parsley, chopped fine, for garnish (or your herb of choice,
tarragon, sage or rosemary would also work in this recipe)
Method
Line a rimmed baking sheet with parchment paper. In a large
bowl, toss squash cubes with olive oil, salt, pepper and garlic powder to
personal preference. Spread on baking sheet. Roast at 400 degrees for 25
minutes.
Add cranberries and roast for another 10 to 15 minutes more,
until they’re starting to soften and burst.
Remove from oven. Toss with honey, feta and a sprinkle of
cinnamon. Garnish with parsley or other herbs.
Rating: Super simple, super tasty, pretty fast to fix and pretty to look at. A good side dish for pork or chicken, and could make an easy Thanksgiving side if your guests aren't too wedded to specific traditions. I'm going to make this again soon while my pineapple sage plant is still going strong; pretty sure that will make this even better.
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