Roasted Berries & Butternut
1 large butternut squash, peeled, cut into 1-inch cubes
1 tbsp extra-virgin olive oil
¼ tsp sea salt
¼ tsp ground black pepper
2 cups fresh whole cranberries
2 tbsp finely chopped fresh thyme (optional)
2 tbsp honey
½ tsp ground cinnamon
½ cup crumbled feta cheese
1. Preheat oven to 400° F.
2. Combine squash, oil, salt, and pepper in a large bowl; toss gently to coat.
3. Place squash on a baking sheet. Bake for 20 minutes.
4. Add cranberries and thyme (if desired); toss gently to blend. Bake to 10 to 15 minutes, or until cranberries are starting to soften and burst. Remove from oven.
5. Add honey, cinnamon, and cheese; toss gently to coat. Serve immediately.