This delicious Cranberry & Feta Butternut Squash recipe is super easy to make the perfect side to any meal. It is a fall favorite in our house and I cannot wait until it gets a little chillier in San Diego so I can crank up the oven and bake till my heart’s content!
EASY PREP
I buy my squash pre-cubed at Costco. They sell a 2lb package and it is the perfect amount for about 4 servings (if you can share!). I also buy my feta at Costco but I buy my cranberries at Trader Joe’s as they have reasonable size bags and prices. This recipe literally takes less than 5 minutes to prep. I use a mister (click here to view/buy) to spritz the pan and the squash. It ensures that I don’t dump a huge glop of olive oil onto the pan and squash.
NUTRITION & GLUTEN-FREE
This recipe is naturally gluten-free and vegetarian! Butternut squash is low in fat and full of fiber making it a heart healthy choice. Click here to read all about it’s health benefits! Per serving this recipe has 205 calories, 5g fat, 36g carbs and 5g protein. It is a fan favorite and a Fall staple in our house. It pairs well with any main of your choice and makes a perfect side to any holiday party.
If you love this recipe you should also try my Bodacious Butternut Squash Recipe. If you can believe it, it’s even simpler than this one!
- 2 lbs butternut squash, cubed (I buy it already cut)
- 1/2-1 tbsp olive oil (to grease pan & mist on top)
- 1/2 tsp garlic powder
- 1/2 tsp cinnamon
- 1/2 tsp ground pepper
- 1/2 tsp salt
- 1/2 cup feta, crumbled (I use light when I can)
- 2 tsp agave, light (I use agave five - see photo)
- 3/4-1 cup dried cranberries
- parsley, chopped
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preheat oven to 400 degrees.
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lightly grease baking tray with olive oil. add cubed squash to baking tray and mist or lightly drizzle with olive oil (don't soak them).
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evenly season with salt, pepper, cinnamon & garlic powder.
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bake for 25 minutes. at 25 minute mark, carefully take pan out of oven and gently toss the squash with cranberries . Put back in oven for about 10 minutes.
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carefully take tray out of oven and gently toss with feta and agave.
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garnish with parsley, serve with your favorite main (like swizzles grilled steak) and Enjoy!
How to Eat Healthy at Fast Food Restaurants!
Nice, I have been making butternut squash lately too – just love it. I was in London earlier this year and they do it as a main dish with Quinoa – well they used barley I substituted with Quinoa. chick peas sauteed with cumin and garlic powder. Roast the butternut squash. Add feta, pomegranates, pumpkin seeds and then drizzle with some olive oil, omg so delish.
oooh that sounds delicious!! I will definitely have to try! xoxo