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Roasted Butternut Squash & Cranberries

The perfect side dish to dress up your Thanksgiving table!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6


  • 3 Ib butternut squash peeled and cut
  • 1-2 Tbsp olive oil
  • salt, pepper and garlic powder to taste
  • 2 cups fresh cranberries
  • 1/4 cup crumbled feta cheese
  • ground cinnamon to taste
  • 2 Tbsp honey
  • fresh parsley to garnish optional


  1. Peel and cut butternut squash into small chunks. Toss in olive oil, spread on a parchment paper covered baking pan and sprinkle with salt, pepper and garlic powder.

  2. Roast squash at 400 degrees for 25 minutes.

  3. After 25 minutes, remove the squash from the oven and add fresh cranberries to the pan. Return to oven and roast for another 10-15 minutes or until the cranberries begin to soften and burst.

  4. Remove from oven and sprinkle with feta cheese and cinnamon. Drizzle honey over top and garnish with fresh parsley if desired. Best served warm!