Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (115)
Honey Roasted Butternut Squash with Cranberries and Feta
NUTRITION · PER SERVING40M COOK
CAL 9%·PRO 8%
CARBS 35G78% OF CAL
5G FIBER13G SUGAR16G OTHER
FAT 5G24% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash tossed with honey, dried cranberries, crumbled feta, and warm spices. Sweet and savory with a soft-creamy texture, it's a seasonal favorite for holiday tables.
sideamerican🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 lb large butternut squash ((peeled + chopped))
- 1-2 TBSP extra virgin olive oil
- salt, pepper, and garlic powder (to taste)
- 1-2 cups fresh cranberries ((add a little, or a lot!))
- 2-3 TBSP honey (plus extra to taste)
- 1/4 cup finely crumbled feta
- ground cinnamon (to taste )
- fresh or dried parsley (to garnish, optional)
At a glance
PER SERVING · TIME 40M
CAL 9%·PRO 8%
CARBS 35G78% OF CAL
5G FIBER13G SUGAR16G OTHER
FAT 5G24% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 187mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 781mg
- Calcium
- 74mg
- Iron
- 0.61mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 187MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.