One of the standout features that makes fall special is the colors: reds, oranges, and yellows pop in nature and in many decorations during the season.
Now you can bring a burst of autumn to the dinner table with this butternut squash recipe—made with cranberries and honey, it’s a delightful dish that tastes as good as it looks!
- Preheat the oven to 400°F. Lightly spritz a baking sheet with olive oil, add the butternut squash along with another drizzle of olive oil, and sprinkle with salt, pepper, and garlic powder.
- Place in the oven on the center rack, and roast for 25 minutes. Remove from the oven, add the cranberries, and mix to combine.
- Return to the oven for 10-15 minutes, or until the cranberries have started to soften and burst a bit.
- Remove from oven, and transfer the squash mixture to a large bowl. Add the honey and feta, plus a touch of cinnamon, based on taste, and mix well. Transfer to a serving platter, and garnish with the parsley.
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