Honey Butternut Squash
So, it’s tough to face up to now not grabbing a pair of these squash morsels and popping a few in your mouth I know! This Honey Roasted Butternut Squash Recipe is simple and fun to make. I love how colorful it is.
Anyhow, once you bake the squash its time to feature the ones pecans and pop back within the oven for every other 2-three minutes to toast the pecans.
- 1 Medium Butternut Squash (~3lbs) peeled, seeded and chopped
- 2 Tbsp Coconut or Olive Oil
- 1/2 Cup Dried Cranberries
- 1/2 Cup Raw Pecans
- 2 Tbsp Honey
- 1 Garlic Clove minced
- 1/4 Cup Crumbled Feta Cheese
- 1 Tsp Cinnamon
- 2 Tbsp Fresh Thyme to garnish
- Sea Salt and fresh ground black pepper, to taste
Pre-heat oven to 400 degrees F. Line a large baking sheet with parchment paper.
In a large bowl mix cubed squash with garlic, cinnamon, oil, salt, and pepper. Toss well to get all coated.
Add the squash to the prepared baking sheet in a single layer and roast for 20-25 minutes on the center rack.
Once the squash is fork tender and golden brown on the sides, sprinkle with pecans and return to the oven for an additional 2-3 minutes more.
Remove from the oven and stir in dried cranberries, feta and honey. Then mix them all together
Garnish with fresh thyme and enjoy!
view full recipes at healthyfitnessmeals
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