- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Serves: 3 people
Ingredients
- 2 lb butternut squash, peeled and diced into 1 inch cubes
- 1 tbsp. honey (can substitute with maple syrup)
- 2 tsp. ground nutmeg
- 2 tsp. ground cinnamon
- 4 tbsp. olive oil
- salt and pepper to taste
- 9 tbsp. dried cranberries
- 9 tbsp. crumbled feta
- 1 c walnuts
- fresh spinach
Instructions
- Preheat oven to 400 degrees.
- Toss diced butternut squash with honey, 2 tablespoons olive oil, nutmeg, cinnamon, salt and pepper (to taste) until evenly coated. Spread evenly on a baking pan and roast for 20 minutes, or until soft. Make sure to turn the squash periodically for an even roast. Let cool.
- Toss walnuts in 1 tablespoon olive oil, salt and pepper. Roast at 400 degress for 10 minutes or until darker brown. Remove and let cool.
- Combine roasted butternut squash, feta, cranberries, walnuts in large bowl. Add spinach, top with vinaigrette of your choice, and serve.
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