🍂 Honey Roasted Butternut Squash with Cranberries & Pecans 🍯

A Sweet and Savory Delight That Brings Comfort to Every Table

🍽️ Ingredients 🍽️
- 1 teaspoon cinnamon
- 2 tablespoons fresh thyme, for garnish
- 1/2 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1 medium butternut squash (3 lbs), peeled, seeded, and chopped
- 2 tablespoons coconut or olive oil
- 1 garlic clove, minced
- Sea salt and freshly ground black pepper, to taste
- 1/2 cup raw pecans
- 2 tablespoons honey

🧑‍🍳 Directions 🧑‍🍳
1. Preheat the Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Prepare the Squash: In a sizable bowl, combine the cubed butternut squash with garlic, cinnamon, oil, salt, and pepper, ensuring the squash is well-coated.
3. Roast the Squash: Arrange the seasoned squash in a single layer on the baking sheet. Roast for 20-25 minutes or until the squash is tender and golden around the edges.
4. Add Pecans: Scatter the pecans over the roasted squash and return to the oven for 2-3 more minutes to lightly toast the pecans.
5. Final Touches: Remove from the oven. Mix in the cranberries and feta, then drizzle with honey. Toss gently to combine.
6. Garnish and Serve: Sprinkle fresh thyme over the top and serve warm as a delightful side dish.

🍎 Nutritional Information 🍎
- Calories: 220 per serving
- Carbohydrates: 30g
- Proteins: 3g
- Fats: 11g

💡 Tips and Tricks 💡
- For a vegan version, skip the feta or use a dairy-free cheese alternative.
- This dish can be made ahead and reheated, making it perfect for meal prep or holiday gatherings.

⏳ Preparation Time ⏳
Preparation time: 10 minutes | Cooking time: 25 minutes | Serving: 4 servings