We were wanting a different and yummy salad/side to eat with our Kessler Chops at dinner time, and I found this delicious butternut, feta and cranberry salad! It is very simple to make, and very easy to devour! I thought that I should share the goodness.

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INGREDIENTS
  • 1 large butternut, peeled and chopped into cubes
  • a hearty drizzle of olive oil [approx 1-2 TBSP]
  • salt, pepper, and garlic powder, to taste
  • a couple handfuls of fresh cranberries (personal taste)
  • 2-3 TBSP honey [or extra, to taste]
  • ¼ cup finely crumbled feta
  • fresh or dried parsley, to garnish [optional]
INSTRUCTIONS
  1. Pre-heat oven to 200 degrees C.
  2. Lightly drizzle olive oil onto a baking sheet.
  3. Add cubed squash to the baking sheet along with another drizzle of olive oil on top. (I found that it helps to brush the olive oil – it spreads more evenly then)
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 200 C for 25 minutes on the center rack.
  6. At about 20 minutes, pull out the oven rack, and add your chopped up Feta cubes and a handful of fresh cranberries to the roasting pan. Finish it off with a drizzle of honey.
  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy cranberries vs fresh firm cranberries.
  8. Remove from the oven.
  9. Garnish with parsley for a burst of color and dig in while it’s hot!
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Written by Stephanie Lisa Joyce

Hello, I am Steph, and I am the owner of The Rolling Pin, a food blog which is designed to inspire YOU to either keep getting creative in the kitchen or to help you to start getting creative in the kitchen.