Description
A sweet and savory fall dish featuring tender roasted butternut squash, tangy feta, crunchy walnuts, and a vibrant cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, smoked paprika, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, stirring halfway, until squash is caramelized and tender.
- In a small saucepan, combine honey and balsamic vinegar over low heat. Stir in dried cranberries and cook for 2-3 minutes until slightly thickened.
- Arrange roasted squash on a serving platter. Drizzle with cranberry-honey glaze, then top with crumbled feta, chopped walnuts, and fresh thyme.
Notes
You can customize the seasonings to taste.