Roasted Delicata Squash with Cranberries and Feta makes for perfect Thanksgiving side dish or vegetable to serve during the holidays.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Ingredients
2 Delicata Squash
1 cup fresh cranberries
3 Tablespoons olive oil
1/4 cup maple syrup
1/4 cup chopped pecans
1/2 cup crumbled feta cheese
pinch of cayenne pepper
kosher salt and fresh ground pepper
2 Tablespoons chopped chives
Instructions
Preheat oven to 400 degrees.
Wash Delicata Squash well and cut both ends off. Cut squash length-wise and scoop out the seeds discarding them.
Slice Delicata Squash into 1/4" slices and place in a large mixing bowl with cranberries.
In a glass measuring cup measure and combine olive oil, maple syrup and a dash of cayenne pepper. This will be to taste based on how spicy you like it. I did about two good shakes of the spice jar. Whisk with a fork to combine.
Pour oil mixture over squash and cranberries and toss to coat.
Spread squash out on a large rimmed baking sheet or two small sheet pans and season generously with kosher salt and fresh ground pepper.
Roast in a 400 degree oven for 20 minutes until squash is tender and slightly golden, flipping half way through. At this point you can stop if you are making the squash the night before and reheat the next day.
Remove squash and cranberries to serving dish and top with pecans, feta and chopped chives. Serve warm.
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