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Roasted Butternut Squash with Dried Cranberries & Feta
This Roasted Butternut Squash recipe has all the flavors of fall and makes an unexpectedly delicious veggie side dish for Thanksgiving.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 196 kcal
Ingredients
- 1 large butternut squash (~3 cups cubed) peeled and cubed into bite-sized pieces
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 cup dried cranberries and/or dried plums
- 1/2 cup feta cheese crumbles
- 2 tbsp fresh thyme chopped
Instructions
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Preheat oven to 400 degrees F.
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In a medium mixing bowl, coat butternut squash with olive oil and spices.
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Roast in preheated oven for 20-30 minutes or until tender but still firm.
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Remove from oven, transfer to serving dish, and mix with dried fruit and feta cheese.
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Top with fresh thyme and serve!
Nutrition Facts
Roasted Butternut Squash with Dried Cranberries & Feta
Amount Per Serving
Calories 196
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Cholesterol 11mg4%
Sodium 339mg14%
Potassium 470mg13%
Carbohydrates 32g11%
Fiber 4g16%
Sugar 16g18%
Protein 3g6%
Vitamin A 13450IU269%
Vitamin C 29.9mg36%
Calcium 133mg13%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.