Honey Roasted Butternut Squash w/Cranberries and Feta over Chopped Kale

Vibing on this colorful winter meal (that I actually mish-mashed from a side dish I made for Thanksgiving).

Ingredients:

• Butternut squash
• Raw cranberries
• Feta cheese
• Organic honey
• Cinnamon
• Lacinato Kale
• Lemon
• Olive oil (or avo oil)
• Salt + pepper
• Garlic powder

Directions:

• Preheat oven to 400°
• Peel and cube butternut squash
• Line a baking sheet with tin foil and drizzle olive oil
• Spread cubed butternut squash on baking sheet. Season with S+P, garlic powder and another drizzle of olive oil
• Place in oven for 25 min
• Meanwhile, wash and chop kale. Squeeze some lemon juice over it and allow it to sit while squash roasts
• When squash is done, remove from oven and add cranberries. Put back in oven for another 10-15 min until crans are bursting
• Now, place chopped kale on a plate with roasted squash and cran on top. Top it off with feta cheese, cinnamon and a drizzle of honey.

Substitutes:

• You can forgo the honey. cinnamon and feta and add in parm cheese and mozzarella instead

Advertisement