Name: Sweet Potato Rounds with Burrata, Honey & Roasted Grapes : A Delicious Twist You’ll Love
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 medium butternut squash, peeled, seeded, and cubed; 2 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; ½ tsp ground cinnamon; ½ cup crumbled feta cheese; ⅓ cup dried cranberries (or cranberry sauce drizzle); 2 tbsp honey (optional, for extra sweetness); 2 tbsp fresh parsley, chopped (for garnish)

Description

This roasted butternut squash with tangy feta and a sweet-tart cranberry drizzle is the perfect balance of savory and sweet. It’s a festive side dish that brings vibrant flavors and colors to your table — perfect for holidays or cozy dinners at home.

Ingredients

Scale

1 medium butternut squash, peeled, seeded, and cubed
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp ground cinnamon
½ cup crumbled feta cheese
⅓ cup dried cranberries (or cranberry sauce drizzle)
2 tbsp honey (optional, for extra sweetness)
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon until evenly coated.
Spread squash in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and tender.
Remove from oven and let cool slightly.
Transfer to a serving dish and sprinkle with feta cheese.
Drizzle with honey and cranberry sauce (or scatter dried cranberries).
Garnish with fresh parsley before serving.