TASTY

HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA

with Seal the Seasons North Carolina Butternut Squash

Recipe
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Add some color to your holiday spread with our Honey Roasted Butternut Squash with Cranberries and Feta. It’s a bright and beautiful veggie dish with out-of-this-world flavor. The recipe calls for Seal the Seasons North Carolina Butternut Squash, Bee Raw Florida Orange Blossom Honey, and Odyssey Feta Cheese Crumbles. It’s sweet, tangy and the perfect side dish to pair with all your favorite holiday recipes.

6 servings

Ingredients list:
  • 16 oz. Seal the Seasons North Carolina Butternut Squash
  • 1-2 tbsp Divina Extra Virgin Olive Oil
  • salt, pepper, and garlic powder, to taste
  • 1-2 cups fresh cranberries
  • 2-3 tbsp Bee Raw Florida Orange Blossom Honey
  • 1/4 cup Odyssey Feta Cheese Crumbles
  • ground cinnamon, to taste
  • fresh or dried parsley, to garnish (optional)

  1. Pre-heat oven to 400 degrees F.
  2. Lightly drizzle or spritz a baking sheet with olive oil.
  3. Add cubed squash to the sheet along with another drizzle of olive oil.
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 400 F for 25 minutes on the center rack.
  6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
  8. Remove from the oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. Depending on whether you use fresh cranberries or dried, sweeten to taste.
  9. Garnish with parsley for a burst of color and dig in while it's hot!
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