Description
A vibrant autumn dish featuring sweet, caramelized butternut squash topped with creamy feta and a tangy cranberry drizzle.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, maple syrup, smoked paprika, salt, and pepper.
- Spread squash in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until caramelized and tender.
- While squash roasts, combine dried cranberries, balsamic vinegar, and honey in a small saucepan. Simmer over low heat for 5-7 minutes until cranberries soften and mixture thickens slightly.
- Transfer roasted squash to a serving platter. Sprinkle with crumbled feta cheese.
- Drizzle the warm cranberry mixture over the squash and feta. Garnish with fresh thyme leaves before serving.
Notes
You can customize the seasonings to taste.