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Honey Roasted Butternut Mash with Cranberries and Feta - This syrupy and treat broadside activity is perfect for the holidays and live with Founder tang!
Of teaching it took transmitting a image of this plate-o-yum on IG to afford me the exhort I needed. I someone many real awful friends with few rattling impatient press (squashes? squashi? I guess I'm overthinking this!) awaiting this instruction. I had to speak!
Without more sayonara, here's my  all-time deary butternut mash direction. Hands-down. No ponder. This appetizing syrupy choose cater is perfect for the holidays; egest it!
Honey Roasted Butternut Squash with Cranberries and Feta
PREP 5 MINSCOOK 35 MINSTOTAL 40 MINS
This sweet and savory side dish is perfect for the holidays and loaded with Fall flavor!
Ingredients
- 1 large butternut squash, peeled + chopped
 - a hearty drizzle of olive oil (1-2 TBSP)
 - salt, pepper, and garlic powder, to taste
 - 1-2 cups fresh cranberries (add a little, or a lot!)
 - 2-3 TBSP honey (or extra, to taste)
 - 1/4 cup finely crumbled feta
 - ground cinnamon, to taste
 - fresh or dried parsley, to garnish, optional
 
Instructions
- Pre-heat oven to 400 degrees F.
 - Lightly drizzle or spritz a baking sheet with olive oil.
 - Add cubed squash to the sheet along with another drizzle of olive oil.
 - Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
 - Roast at 400 F for 25 minutes on the center rack.
 - At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
 - Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
 - Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
 - Garnish with parsley for a burst of color and dig in while it's hot!
 

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