
4 cups cubed butternut squash (from about 1 1/2-2 pounds butternut squash) | |
1 tablespoon olive oil | |
1/2 tablespoon pure maple syrup | |
1/2 teaspoon garlic powder | |
1/2 teaspoon chili powder | |
1/4 teaspoon cayenne pepper | |
Freshly ground salt and pepper | |
1/4 cup feta crumbles | |
1/4 cup dried cranberries |
1. | Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Evenly spread out butternut squash cubes. |
2. | Drizzle butternut squash with olive oil and maple syrup. Sprinkle with garlic powder, chili powder and cayenne pepper. Toss with clean hands and season generously with salt and pepper. |
3. | Roast in the oven for 15 minutes then flip and roast for an additional 15 minutes until butternut squash is fork tender. |
4. | Once butternut squash is done cooking, transfer to a medium bowl and gently fold in feta crumbles and dried cranberries, if desired. Serves 4. |
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