Oh my goodness, let me tell you about *roasted butternut squash with cranberries and feta*! This dish is like a warm hug on a plate. The sweet, earthy flavor of the roasted butternut squash pairs perfectly with the tartness of the cranberries and the creamy, salty feta—it’s a symphony of tastes and textures that just sings in your mouth! I remember the first time I made this for a family dinner; I was a bit nervous about bringing something new to the table. But as soon as I served it, everyone was raving about it! It instantly became a family favorite, and now I make it for every holiday gathering. Trust me, this dish is not just a side; it’s a celebration of flavors that’ll brighten up any meal!
Ingredients List
- 1 medium butternut squash, peeled and cubed
- 1 cup cranberries, fresh or dried
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme, dried or fresh
How to Prepare *Roasted Butternut Squash with Cranberries and Feta*
Preheat the Oven
First things first, let’s get that oven preheating! Set it to 400°F (200°C). Preheating is super important because it helps the squash roast evenly and develop that gorgeous golden color. You’ll want every bit of that caramelization for maximum flavor!
Prepare the Butternut Squash
Now, grab your butternut squash and let’s get to work! Start by peeling it with a vegetable peeler—be careful, it can be a bit slippery! Once it’s all peeled, cut it in half lengthwise and scoop out the seeds. Then, chop it into cubes—aim for about 1-inch pieces so they cook evenly. Toss those beautiful cubes into a large bowl along with the olive oil, salt, black pepper, and thyme. Stir it all together until every piece is nicely coated; it’s like giving your squash a little spa treatment!
Roast the Squash
Spread the seasoned squash cubes onto a baking sheet in a single layer—this ensures they roast rather than steam. Pop them in the oven and let them roast for about 25-30 minutes. You’ll know they’re done when they’re tender and have that lovely golden-brown color. Just give them a fork test; they should pierce easily!
Add Cranberries and Feta
Once you’ve pulled the squash out of the oven, let it cool for a few minutes. This is key—if you add the cranberries and feta while it’s too hot, you might end up with some very mushy cheese! After it cools slightly, gently fold in the cranberries and crumbled feta. Be careful here—mix gently so you don’t break apart that creamy feta goodness!
Serve the Dish
This dish is fantastic warm, but I also love it at room temperature! Serve it up as a stunning side dish at your next dinner or just enjoy it as a cozy, healthy snack. Either way, I promise it’ll be a hit!
Why You’ll Love This Recipe
- It’s incredibly easy to prepare—perfect for busy weeknights or last-minute gatherings!
- The combination of flavors is simply delightful: the sweetness of the butternut squash, tart cranberries, and creamy feta create a harmonious balance.
- This dish is not only delicious but also packed with nutrients, making it a healthy addition to any meal.
- It’s versatile! Enjoy it as a side dish, a light lunch, or even as a festive centerpiece for your holiday table.
- Leftovers? No problem! This dish tastes just as amazing the next day, making it a fantastic make-ahead option.
Tips for Success
- Make sure to cut the butternut squash into even-sized cubes; this helps them roast evenly. If some pieces are too small, they’ll cook faster and could burn.
- Don’t rush the preheating! It’s essential for achieving that perfect caramelization and flavor. A hot oven means crispy edges and tender insides!
- If you’re using dried cranberries, consider soaking them in warm water for a few minutes before adding them to the dish. This plumps them up and enhances their sweetness!
- For an extra flavor boost, try adding a sprinkle of cinnamon or nutmeg to the butternut squash before roasting. It adds a lovely warmth that complements the sweetness.
- Be gentle when mixing in the feta and cranberries. You want to keep those beautiful feta crumbles intact for that creamy texture and tangy bite!
- Leftovers are great, but to maintain the best texture, store the squash and feta separately if possible. Reheat gently to avoid making the feta too soft.
Nutritional Information
Now, let’s talk about the nutritional goodness packed into this delightful *roasted butternut squash with cranberries and feta*! While these values can vary based on specific ingredients and portion sizes, here’s a general estimate per serving:
- Calories: 180
- Fat: 10g
- Protein: 5g
- Carbohydrates: 22g
- Sugar: 8g
- Fiber: 5g
- Sodium: 300mg
- Cholesterol: 20mg
This dish is not only a treat for your taste buds but also a healthy addition to your meal rotation. Enjoy the flavors and the nourishment!
FAQ Section
Can I use frozen butternut squash?
Absolutely! Frozen butternut squash is a great time-saver. Just make sure to thaw it and drain any excess moisture before tossing it with the olive oil and seasonings to avoid a soggy dish.
What can I substitute for feta cheese?
If feta isn’t your thing, goat cheese is a fantastic alternative! It has a similar creamy texture with a tangy kick. You could also try ricotta for a milder flavor, but keep in mind it won’t have that distinct saltiness.
How do I know when the squash is done roasting?
You’ll want to look for that beautiful golden-brown color and a fork should pierce through easily. If they’re tender and caramelized, you’ve nailed it!
Can I prepare this dish ahead of time?
Yes! You can roast the butternut squash ahead of time and then mix in the cranberries and feta just before serving. This is perfect for holiday gatherings or busy weeknights!
Is this dish suitable for meal prep?
Definitely! This *roasted butternut squash with cranberries and feta* makes for an excellent meal prep option. Store it in airtight containers in the fridge for up to 3 days. Just reheat gently to enjoy at lunchtime or as a side dish!
Storage & Reheating Instructions
Alright, let’s talk about how to keep those delicious leftovers of *roasted butternut squash with cranberries and feta* fresh and tasty! First off, make sure to let the dish cool completely before storing it. This helps prevent condensation from making everything soggy. Once it’s cool, transfer the leftovers to an airtight container. If you’ve made a big batch, I recommend separating the squash and feta mixture into smaller portions for easier reheating later on.
Now, you can store it in the refrigerator for up to 3 days. Just remember, the flavors will continue to meld, making it even tastier with each passing day! If you want to keep it longer, you can freeze it for up to 2 months. Just pop it in a freezer-safe container or freezer bag, and make sure to label it with the date!
When you’re ready to enjoy your leftovers, you can reheat them in a few ways. The microwave is the quickest option; just cover it with a damp paper towel to keep moisture in and heat in short bursts until warmed through. If you prefer the oven, preheat it to 350°F (175°C), spread the mixture on a baking sheet, and heat for about 15-20 minutes, or until it’s warmed all the way through. Just be sure to keep an eye on it to prevent the feta from getting too soft!
And voilà! You’ve got a delicious side dish ready to go again. Enjoy those flavors a second time around!
Imprimer
Roasted Butternut Squash with Cranberries and Feta Delight
- Temps Total: 45 minutes
- Rendement: 4 servings 1x
- Alimentation: Végétarien
Description
Roasted butternut squash with cranberries and feta is a delightful dish that combines sweetness, tartness, and creaminess.
Ingrédients
- 1 medium butternut squash, peeled and cubed
- 1 cup cranberries, fresh or dried
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme, dried or fresh
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash cubes with olive oil, salt, pepper, and thyme.
- Spread the squash on a baking sheet in a single layer.
- Roast for 25-30 minutes or until the squash is tender and lightly browned.
- Remove from the oven and let it cool slightly.
- Add cranberries and feta cheese, mixing gently.
- Serve warm or at room temperature.
Notes
- You can substitute dried cranberries if fresh ones are unavailable.
- For extra flavor, add a drizzle of balsamic glaze before serving.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Side Dish
- Méthode: Roasting
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 180
- Sucre: 8g
- De Sodium: 300mg
- La graisse: 10g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 22g
- La fibre: 5g
- La protéine: 5g
- Le taux de cholestérol: 20mg
Mots-clés: roasted butternut squash, cranberries, feta, side dish
