Description
A sweet and savory roasted butternut squash dish topped with 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
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 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.
- Spread squash in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
- While squash roasts, toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside.
- In a small saucepan, combine cranberries, honey, and balsamic vinegar. Simmer for 5 minutes until cranberries soften and glaze thickens slightly.
- Arrange roasted squash on a serving platter. Top with crumbled feta, toasted walnuts, and drizzle with cranberry-honey glaze. Garnish with fresh thyme.
Notes
You can customize the seasonings to taste.