Roasted Butternut Squash with Farmstead Feta, Cranberries & Maple
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Sweet roasted butternut squash, creamy and salty Hidden Springs Farmstead Feta, tart cranberries, and a touch of maple make this an easy fall dish that looks just as good as it tastes.
Serve it as a warm side dish for dinner, add it to a fall gathering, or spoon it over greens for an easy harvest salad.
Ingredients
- 1 large butternut squash, peeled and cut into 1-inch cubes
- 1 cup crumbled Hidden Springs Farmstead Feta
- ½ cup dried cranberries
- ⅓ cup chopped pecans or walnuts
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- Extra maple syrup for finishing, optional
Instructions
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Preheat the oven. Heat your oven to 425°F and line a large baking sheet with parchment paper.
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Season the squash. Toss the butternut squash with olive oil, maple syrup, cinnamon, salt, and black pepper.
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Roast. Spread the squash in a single layer and roast for 25–30 minutes, turning halfway through, until tender with caramelized edges.
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Add the toppings. Transfer the warm squash to a serving dish and scatter the Farmstead Feta, dried cranberries, and chopped nuts over the top.
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Finish. Sprinkle with fresh thyme and, if you'd like a little more sweetness, finish with a very light drizzle of maple syrup.
Make It a Harvest Salad
Turn the recipe into an easy lunch or dinner by serving the roasted squash mixture over arugula or mixed greens. Add sliced apples and a simple balsamic vinaigrette, and you've got a full fall salad.
Farm Kitchen Tip
Add the Farmstead Feta after the squash comes out of the oven. The warmth will soften the feta slightly while allowing it to keep its creamy, crumbly texture. That salty bite is especially good against the sweet squash, maple, and cranberries.
