Squash with Cranberries

Wow, this recipe turned out better then I excepted! 🙂 I have never actually cooked cranberries before……! I don’t even like cranberry sauce with my Thanksgiving meal, but this dish is a must try. I get most of my cooking inspiration from leftovers,  ingredients I have on hand and Pinterest. 😉 I had a large butternut squash on my counter and thought I should try a new recipe with it. I am so glad I did because because this turned out amazing. I have to give credit to the creative and talented blogger over at Peas and Crayons for the coming up with this winning combination! I had the leftovers on top of quinoa today for lunch and it was so delicious! 🙂

Butternut squash side dish

Warm Cranberry Butternut Squash and Feta Salad
Cuisine: Vegetarian
Serves: 4
  • ½ butternut squash, peeled and chopped
  • 3-4 tbs of honey
  • 4 tbs of goat cheese feta
  • 1½ cups Fresh Cranberries
  • 1 tbs of olive oil
  • ½ tsp of cinnamon
  • salt to taste
  1. Toss the squash in the olive oil and spread out on a parchment paper lined baking sheet.
  2. Bake the squash in the oven at 400 degrees for 15 minutes.
  3. Talke the squash out and add the cinnamon and the cranberries and drizzle half the honey over top, then cook for another 8-10 minutes. The cranberries should be bursting one when its done.
  4. Take the baking pan out and transfer to a serving dish, now add the feta and the rest of the honey can be drizzled over the top.
  5. Serve and enjoy!

Warm Cranberry feta and squash salad