Roasted Butternut Squash with Cranberries and Feta
As the days grow shorter and the air turns crisp, there’s nothing more comforting than pulling a sheet pan straight …
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Spatula
- Oven
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 cup fresh or dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup chopped walnuts or pecans (optional)
- 2 tablespoons maple syrup (optional)
- Fresh parsley, for garnish (optional)
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