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Roasted Butternut Squash & Feta

Updated: Jul 22, 2018


Serves 6


4 cups butternut squash, cubed

1 cup fresh cranberries

1 tbsp. olive oil

1 tbsp. honey

3 tbsp. reduced- fat feta

Salt and pepper to taste

Pinch of fresh thyme (optional but recommended)

1. Heat oven to 350 degrees.

2. Line a baking sheet with foil.

3. Lay squash and cranberries on baking sheet and top with olive oil.

4. Gently toss to coat.

5. Top with a pinch of salt.

6. Bake in oven for roughly 25-30 minutes or until squash is slightly tender and cranberries resemble Craisins.

7. Remove from oven and allow to cool slightly.

8. Spoon roasted squash and cranberries into a large bowl.

9. Top with honey, feta and thyme.

10. Gently stir to combine.




103 calories

5g fat

13g carbs

3g protein

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