Description
A vibrant, savory-sweet fall dish featuring tender roasted butternut squash, tangy feta, crunchy walnuts, and balsamic-glazed cranberries for a festive touch.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 cup crumbled feta cheese
- 1/3 cup walnuts, roughly chopped
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, thyme, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and lightly browned.
- While squash roasts, combine cranberries, balsamic vinegar, and honey in a small saucepan. Simmer over medium heat for 5-7 minutes until cranberries are plump and glazed. Set aside.
- In a large bowl, combine roasted squash, glazed cranberries, feta, and walnuts. Gently toss to mix. Garnish with fresh parsley and serve warm.
Notes
You can customize the seasonings to taste.