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HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA

by Mr. Kringle

Whirrel E. Whutsitt™ has been cooking up a storm for our Thanksgiving feast, the whole city smells delicious! He's chopping and dicing and creating some of the most delectable concoctions I've ever seen. I can't wait! Here's a sneak peak at one of his yummy medleys, Honey Roasted Butternut Squash with Cranberries and Feta!
Merriest Wishes, Charolette Hollyhop™

‪#‎HoneyRoastedButternutSquashwithCranberriesandFeta‬ ‪#‎WhirrelEWhussit‬‪#‎KringlesInventionasium‬ ‪#‎MrKringle‬ ‪#MerriestWishes‬ ‪#‎Thanksgiving‬‪#‎CharoletteHollyhop‬

1 large butternut squash, peeled + chopped
2 Tbsp olive oil
salt and pepper
garlic powder
2 cups fresh cranberries
3 Tbsp honey
¼ cup finely crumbled feta
¼ tsp ground cinnamon
fresh or dried parsley

- Pre-heat oven to 400 F.
- Lightly drizzle or spritz a baking sheet with olive oil.
- Add squash to the sheet along with another drizzle of olive oil.
- Sprinkle with a light layer of salt, pepper, and garlic powder.
- Roast for 25 minutes on the center rack.
- Pull out of the oven and add your fresh cranberries to the roasting pan.
- Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit.
- Remove from oven and add a sprinkle of cinnamon along with feta and honey.
- Garnish with parsley.