Honey Roasted Butternut Squash with Feta and Cranberries

This past weekend, I hosted some out of town friends and I wanted to make them a nice dinner. However my friends are like me and they also have a large appetite, so I needed to make a lot of filling food. Squash is in season now and was on sale at the store, so it seemed to be calling to me.

I love cheese. I love cranberries. I had to add them together in this dish. All of the flavors came together nicely and embodied the fall season. The actual cooking process was very simple, but peeling the squash was a bit of a hassle. They do have pre-peeled and cubed squash, but I wanted to do it myself.

Enjoy this fall season and heat up your oven.

Honey Roasted Butternut Squash with Feta and Cranberries

Ingredients

8-10 cups of peeled and cubed butternut squash, (5-6lb squash)

1 cup fat free feta cheese

1 cup cranberries

1 tbsp honey

Ground Cinnamon

Directions

1. Preheat the oven to 425 and spray two large baking sheets.
2. Spread out the squash evenly over the sheets, and spray with cooking spray.
3. Place the squash in the pre-heated oven for 25 minutes.
4. Remove the squash, add the cranberries and bake for another 10 minutes.
5. Remove the sheets, sprinkle cinnamon on top, add the cheese and drizzle honey over mixture.
6. Serve hot and enjoy.

Nutritional Information (6 servings)

Calories 149, Total Fat 0.2g, Cholesterol 2mg, Sodium 296mg, Carbohydrates 32.5g, Dietary Fiber 6.0g, Sugars 8.7g, Protein 7.0g