Caramelized Butternut Squash with Feta, Walnuts, & Cranberry-Honey Glaze

Ingredients:

3 cups butternut squash, peeled and cubed

2 tbsp olive oil

1 tbsp honey

Salt and pepper, to taste

½ tsp cinnamon (optional, for warmth)

¼ cup feta cheese, crumbled

¼ cup walnuts, toasted and roughly chopped

¼ cup dried cranberries

2 tbsp honey

1 tbsp balsamic vinegar

1 tbsp cranberry juice (or orange juice)

Fresh thyme or parsley, for garnish

Instructions:

Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss Squash: In a bowl, combine the cubed butternut squash, olive oil, 1 tbsp honey, salt, pepper, and cinnamon (if using). Toss until evenly coated.
Roast: Spread the squash in a single layer on the baking sheet. Roast for 25–30 minutes, turning halfway through, until tender and caramelized at the edges.
Make the Glaze: While the squash roasts, whisk together 2 tbsp honey, balsamic vinegar, and cranberry (or orange) juice in a small saucepan. Heat over low-medium heat until slightly thickened, about 3–5 minutes.
Combine: Remove the roasted squash from the oven. Drizzle the glaze over the warm squash, gently tossing to coat.
Add Toppings: Sprinkle with crumbled feta, toasted walnuts, and dried cranberries.
Garnish & Serve: Finish with fresh thyme or parsley for color and extra flavor. Serve warm as a side dish or a light salad.