Roasted Butternut Squash with Cranberries and Feta

Creamy feta cheese and sweet, juicy cranberries, and an unexpected touch of cinnamon make this a wonderful side dish to complement any fall or winter meal. It’s a perfect butternut squash recipe for a festive Thanksgiving feast.

Total Time: 50 min.

Prep Time: 10 min.

Cooking Time: 40 min.

Yield: 6 servings, about ¾ cup each


1 large butternut squash, peeled, cut into 1-inch cubes (about 5 cups)

1 Tbsp. extra-virgin olive oil

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. ground black pepper

2 cups fresh whole cranberries

2 Tbsp. finely chopped fresh thyme (optional)

2 Tbsp. raw honey

½ tsp. ground cinnamon

½ cup crumbled feta cheese


1. Preheat oven to 400° F.

2. Combine squash, oil, salt, and pepper in a large bowl; toss gently to coat.

3. Place squash on a baking sheet. Bake for 25 minutes.

4. Add cranberries and thyme (if desired); toss gently to blend. Bake to 10 to 15 minutes, or until cranberries are starting to soften and burst. Remove from oven.

5. Add honey, cinnamon, and cheese; toss gently to coat. Serve immediately.