Ingredients

• 1 medium butternut squash (about 900 g / 2 lb), peeled and cubed
• 2 tbsp (30 ml) olive oil
• 1 tbsp maple syrup or honey
• Salt and black pepper, to taste
• 1/2 cup (60 g) crumbled feta cheese
• 1/3 cup (40 g) chopped toasted walnuts
• 1/3 cup (40 g) dried cranberries
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh rosemary, finely chopped (optional)
• 2 tbsp honey
• 1 tbsp balsamic vinegar

Instructions

1. Preheat: Heat oven to 425°F (220°C). Line a baking tray with parchment paper.
2. Season & roast: Toss squash cubes with olive oil, maple syrup, salt, and pepper. Spread on tray and roast for 25–30 minutes, turning once, until caramelized.
3. Make the glaze: In a small pan, simmer honey and balsamic vinegar for 2–3 minutes until slightly thickened. Stir in cranberries.
4. Assemble: Arrange roasted squash on a platter. Sprinkle with feta, toasted walnuts, parsley, and rosemary (if using).
5. Finish: Drizzle the cranberry-honey glaze over the top. Serve warm or at room temperature.

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 6