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

Instructions

1. Roast the squash

   • Preheat oven to 425°F (220°C).

   • Toss squash with olive oil, salt, pepper, and optional spices.

   • Spread on a baking sheet in a single layer.

   • Roast for 30–35 minutes, flipping halfway, until golden and caramelized on the edges.

2. Make the cranberry-honey glaze

   • In a small saucepan, combine cranberries, honey, balsamic vinegar (or orange juice), and water.

   • Simmer over medium-low heat for 5–7 minutes, until cranberries soften and the glaze thickens slightly.

   • Remove from heat.

3. Toast the walnuts

   • In a dry skillet over medium heat, toast walnuts for 3–4 minutes, stirring often, until fragrant.

   • Set aside.

4. Assemble

   • Transfer roasted squash to a serving dish.

   • Drizzle with warm cranberry-honey glaze.

   • Sprinkle with toasted walnuts and crumbled feta.

   • Garnish with herbs if using.

Tips & Variations

• Swap goat cheese for feta if you want it creamier.

• Add arugula or spinach to turn this into a warm salad.

• Works great as a holiday side dish or a vegetarian main with quinoa.