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Honey Roasted Squash with Feta

posted Jan 8, 2018, 6:12 AM by Tracy Ducker, MS, RDN

Honey Roasted Squash with Feta

Vegetarian, Trans Fat Free, Low Saturated Fat, Cholesterol Free
Contains soy (from oil) and dairy
Yield: 7 servings


1 large (3-4 cups) butternut squash, peeled and chopped into 1 inch cubes

2 tablespoons blended oil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

2 cups fresh cranberries

3 tablespoons honey

¼ cup finely crumbled feta

¼ teaspoon ground cinnamon

1 teaspoon fresh or dried parsley, to garnish



  1.       Pre-heat oven to 400°F.
  2.       Lightly drizzle or spritz a baking sheet with oil.
  3.      Add cubed squash to the sheet along with another drizzle of oil.
  4.      Sprinkle with salt, pepper, and garlic powder.
  5.      Roast at 400°F for 25 minutes on the center rack.
  6.      At the 25 minute mark, pull out the oven rack, and add the fresh cranberries to the roasting pan.
  7.      Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy Craisins and not fresh firm cranberries.
  8.      Remove from oven and add cinnamon along with feta and honey.
  9.      Garnish with parsley.

Nutrition per serving (~1/2 cup)

110 Calories, 5g Total Fat, 1g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 330mg Sodium, 17g Total Carbohydrate, 3g Dietary Fiber, 10g Sugars, 1g Protein, 0% DV of Vitamin D, 2% DV of Calcium, 0% DV of Iron, 4% DV of Potassium.