Crispy honey roasted butternut squash with cranberries, feta & pumpkins seeds

1 butternut squash, peeled and chopped into 1-inch pieces

1 tablespoon olive oil

½ teaspoon garlic powder

Salt and pepper, to taste

1 cup fresh cranberries

1-2 tablespoons honey

¼ teaspoon cinnamon

¼ cup feta cheese, crumbled

2 tablespoons pumpkin seeds (for added crunch)

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, toss the chopped butternut squash with olive oil, garlic powder, salt, and pepper

Spread the squash evenly on the baking sheet and roast for 20-25 minutes, or until tender and golden brown.

While the squash is roasting, mix fresh cranberries with honey and cinnamon in a small bowl.

After 25 minutes, remove the squash from the oven, sprinkle the honey-coated cranberries on top, and return to the oven for an additional 5-7 minutes, until the cranberries begin to soften.

Once done, transfer the roasted squash and cranberries to a serving dish.

Sprinkle crumbled feta or goat cheese and pumpkin seeds on top for an extra crunch and flavour boost. Drizzle with a bit more honey( Hot honey would be delicious here)  if desired. Serve warm.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4