Honey Roasted Butternut Squash

A few weeks ago I discovered my new favorite squash recipe courtesy of Jenn Laughlin of Peas and Crayons. Jenn's dish is exactly what I needed to add to my recipe collection: a warm, hearty and seasonal side to get me through these long fall and winter months. I needed a new comfort food, besides mac and cheese, and I think I may have just found that comfort in squash. This butternut squash recipe turned out so colorful and tasty, I could not resist photographing and sharing it! I did not do much altering to Jenn's original recipe, but the following explains exactly how I prepared her dish:

1 Large butternut squash

8oz Cranberries

2 Tbsp. olive oil

Pepper, to taste

Garlic powder, to taste

1/4 Cup crumbled feta

1 Tbsp. organic wildflower honey

1/4 Tsp. ground cinnamon

fresh parsley, garnish

Preheat oven to 400F.

Line a 13"x9" glass baking dish with foil for easier cleanup. Drizzle a small amount of olive oil in the  dish. Peel and cube the butternut squash and put in baking dish making sure each cube is not touching one another. Coast the squash with another drizzle of olive oil. Sprinkle garlic powder and pepper to taste. (I omitted salt from Jenn's recipe. I try not to use much salt in my cooking.) Cook the squash by itself for 25 minutes. Remove from oven and add cranberries all over the squash. Return to over for an additional 15-20 minutes, or until all of the cranberries have burst open and the squash can easily be cut with a fork. Spring cinnamon and drizzle with honey. Top with feta, chopped parsley and serve warm.