Maple Roasted Butternut Squash

Festive Hearty Soups & Vegetables Dishes

Maple Roasted Butternut Squash

Servings: 5 Total Time: 45 mins Difficulty: Beginner

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Maple Roasted Butternut Squash with Cranberries, Pecans and Feta

A seriously delicious and low effort way to serve roasted butternut squash this Festive Season!

Maple Roasted Butternut Squash

Author: Lorraine Cauchi Cooking Method: Baking Cuisine: American cuisine Courses: Festive, Hearty Soups & Vegetables Dishes Recipe Keys: Egg Free Gluten Free Quick Meals Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Cooking Temp: 200 C Servings: 5

Best Season: Winter

Ingredients

Main:

1½ kg/3.3lb Butternut Squash, peeled, cut into 1"cubes
3 Tbsp Olive Oil
2 Tbsp Maple Syrup
½ Tsp Ground Cinnamon
¾ Tsp Kosher Salt/Cooking Salt
½ Cup Pecans, roughly chopped
½ Cup Dried Cranberries

Garnishes:

Feta Cheese, crumbled
Fresh Parsley, finely chopped

Method

Preheat oven to 200C/400F.
Place the butternut squash on a large, paper lined tray.
Drizzle with olive oil and maple syrup, then toss to coat with your hands. Sprinkle with salt and cinnamon and toss again, then spread out on tray. Don't crowd them otherwise they will stew instead of roast.
Bake in oven for 20 minutes. Remove from oven, toss the squash and sprinkle over the pecans and cranberries. Continue to bake for another 10 minutes until fork tender.
Once ready, spoon onto a large serving plate or individual plates. Crumble over feta and garnish with parsley.
Enjoy!