Side dishes for meals and especially special holidays are like the step-child of the dinner. Everyone is focused on the turkey, ham, or roast, and the vegetable side dish is an afterthought. So trying to create a tasty side dish that can hold its own with the main dish or “star” of the meal has always been a challenge.
When our local farmer’s market was closing at the end of summer, they had squash on sale for 50 cents a pound. I couldn’t resist a sale like that, so I stocked up on butternut, acorn, and delicata squash. I used butternut squash in a soup, delicata squash in a beef stew, and stuffed an acorn squash sometime in the past few months, and still have several squash to cook up. So I decided to try one of these squashes as a side dish. Found this recipe, so butternut it is!
This recipe will shine at any dinner table and may convert a few people who are vegetable shy. Great for a crowd.
Serves 8
Ingredients
- 1 large butternut squash, peeled and chopped
- 2 cups fresh cranberries (I used a can of whole cranberries)
- 2-3 tablespoons honey
- 1/4 cup feta finely crumbled (I would recommend a bit more if you have a large squash)
- 1-2 tablespoons olive oil
- salt, pepper and garlic powder
- ground cinnamon (optional)
- fresh or dried parsley to garnish (optional)
Instructions
- Pre-heat over to 400 degrees.
- Spray baking sheet with cooking oil or drizzle with olive oil.
- Add cubed squash to the baking sheet and drizzle squash with olive oil.
- Season with salt, pepper, and garlic powder to your taste preference.
- Roast for 25 minutes on the center rack.
- Add fresh or canned cranberries to the roasting pan with the squash and cook for another 10-15 minutes or until fresh cranberries have started to soften and burst a bit.
- Remove pan from oven and sprinkle cinnamon on squash along with feta and honey.
- Garnish with parsley (optional).
Notes
I would add chopped walnuts or almonds on top to add a bit of crunch.
Nutrition
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