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Ingredients:

1 butternut squash, peeled and chopped into 1-inch pieces
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and pepper, to taste
1 cup fresh cranberries
1-2 tablespoons honey
¼ teaspoon cinnamon
¼ cup feta cheese, crumbled
2 tablespoons pumpkin seeds (for added crunch)

Directions:

Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Prepare the Squash:
In a large bowl, toss the chopped butternut squash with olive oil, garlic powder, salt, and pepper until evenly coated.

Roast the Squash:
Spread the squash pieces in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the squash is tender and lightly golden brown.

Prepare the Cranberries:
In a small bowl, mix the fresh cranberries with honey and cinnamon. Set aside.

Add Cranberries:
After the squash has roasted for 25 minutes, remove it from the oven. Sprinkle the honey-coated cranberries over the squash and return the baking sheet to the oven. Roast for an additional 5-7 minutes, or until the cranberries start to soften and burst.

Assemble the Dish:
Once the squash and cranberries are done, transfer them to a serving dish. Sprinkle crumbled feta cheese and pumpkin seeds on top for added crunch and flavor.

Finish with Honey (Optional):
Drizzle a bit more honey over the top for extra sweetness, if desired. Serve the dish warm.

Nutritional Information:

⏰ Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes