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.

Honey Butternut Squash

 

Ingredients

  • 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

Instructions

  • 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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