Honey Roasted Butternut Squash With Cranberries And Feta

• 1 large butternut squash, peeled + chopped
• a hearty drizzle of olive oil approx 1-2 TBSP
• salt, pepper, and garlic powder, to taste
• 2 cups fresh cranberries
• 2-3 TBSP honey
• 1/4 cup finely crumbled feta
• ground cinnamon, to taste optional but delicious!
• 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 oven and add a sprinkle of cinnamon approx 1/8-1/4 tsp depending on preference along with feta and honey.
9. Garnish with parsley for a burst of color and dig in while it's hot!

butternut squash, olive oil, salt, fresh cranberries, honey, ubc, ground cinnamon, parsley

Taken from www.epicurious.com/recipes/member/views/honey-roasted-butternut-squash-with-cranberries-and-feta-53008831 (may not work)