Our Farm Fresh Box had a butternut squash which I quickly called dibs on - I love butternut squash soup. It's probably my favourite soup in the fall and one I make the most. Instead of making this squash into soup I decided to expand our horizons...
I made this roasted butternut squash with cranberries and feta. I served it with roast beef. The squash was so good my daughter took the leftover for lunch and enjoyed eating it cold.
Ingredients:
- 1 large butternut squash, peeled and chopped
- 1 tbsp vegetable oil
- salt, black pepper and garlic powder to taste
- 2 cups fresh cranberries
- 1 tbsp honey
- 1/4 cup crumbled feta
- fresh parsley, chopped
- Preheat oven 425 F
- Line baking dish with parchment paper
- In a large bowl toss squash with oil, salt, pepper and garlic powder
- Transfer squash to baking dish in a single layer
- Bake for 25 minutes
- Remove tray from oven and sprinkle cranberries over
- Return to oven and bake for 15 minutes, or until the cranberries start to burst.
- Transfer to a serving dish and drizzle with honey, feta and parsley
Enjoy!
Shannon RD
Registered Dietitian
For more information and to order a Farm Fresh box check out their website http://thelocalcfc.org/?page_id=2782
For more information and to order a Farm Fresh box check out their website http://thelocalcfc.org/?page_id=2782
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