Instructions
1. Preheat the oven
Preheat your oven to 200°C (400°F).
2. Season the squash
In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, paprika, and cinnamon.
3. Roast
Spread the squash on a baking tray in a single layer. Roast for 25–30 minutes, flipping halfway, until caramelized and tender.
4. Prepare the glaze
In a small pan, combine honey, balsamic vinegar, and butter. Heat gently until slightly thickened and glossy.
5. Assemble
Transfer roasted squash to a serving dish. Sprinkle with feta, walnuts, and dried cranberries.
6. Finish
Drizzle the warm cranberry-honey glaze over the top and serve immediately.
Why You’ll Love This Recipe
- Perfect sweet & savory balance
- Beautiful presentation (great for Pinterest!)
- Healthy and nutrient-rich
- Easy but impressive dish
- Great for holidays or everyday meals
Pro Tips
- Don’t overcrowd the tray—this helps caramelization
- Use fresh cranberries for a more tart flavor
- Toast walnuts for extra crunch and aroma
- Add fresh herbs like rosemary or thyme for depth
- Serve warm for best flavor
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