Name: Greek Pasta Salad with Feta Olives & Cucumber – A Fresh and Flavorful Mediterranean Favorite
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups); 2 tbsp olive oil; 1 tbsp maple syrup or honey; Salt & black pepper, to taste; ½ tsp cinnamon (optional, for warmth); ½ cup crumbled feta cheese; ¼ cup dried cranberries (or leftover cranberry sauce for drizzle); 2 tbsp balsamic vinegar; 1 tbsp brown sugar

Description

Golden caramelized butternut squash meets creamy, tangy feta, and a sweet-tart cranberry drizzle for a stunning side dish that’s as beautiful as it is delicious. Perfect for holiday tables, weeknight dinners, or when you want to impress without the stress.

Ingredients

Scale

1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
2 tbsp olive oil
1 tbsp maple syrup or honey
Salt & black pepper, to taste
½ tsp cinnamon (optional, for warmth)
½ cup crumbled feta cheese
¼ cup dried cranberries (or leftover cranberry sauce for drizzle)
2 tbsp balsamic vinegar
1 tbsp brown sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season the squash – In a large bowl, toss butternut squash cubes with olive oil, maple syrup, salt, pepper, and cinnamon. Spread evenly on the prepared baking sheet.
Roast for 25–30 minutes, flipping halfway, until golden and tender.
Make the drizzle – In a small saucepan over medium heat, combine balsamic vinegar, brown sugar, and cranberries (or cranberry sauce). Simmer 3–4 minutes until thickened.
Assemble – Arrange roasted squash on a serving platter, sprinkle with feta, and spoon over the cranberry balsamic drizzle.