Warm honey roasted butternut squash salad is healthy and delicious. The squash is paired with tart cranberries and tangy goat cheese in this flavorful, warm side dish.
Confession #65 – This weekend, a friend of mine asked me what I do when I run out of recipe inspiration and find myself in a food rut.
Umm…I don’t know.
That literally never happens to me.
I have the opposite problem, actually. My mind is always filled with recipe ideas. I dream about food, and sometimes I can’t sleep because I saw something on Pinterest I just NEED to try.
And throw Thanksgiving into the mix, and I am seriously haunted by sweet potatoes and pumpkin desserts.
It’s kind of a problem.
I have too many Turkey Day ideas right now, between recipes I want to share on the blog, and recipes I want to make for my own family’s Thanksgiving. I can’t possibly make them all in the small amount of time I have to cook, take pics, and write up posts.
I guess there is always next year.
You’ll stick around, right?
Anyway, this was such a festive and fun side dish, it will definitely be making an appearance on my Thanksgiving menu. You could sub feta for goat cheese if you prefer, but I thought it was perfect just like this! If you give it a try, let me know!
Here’s the warm honey roasted butternut squash salad recipe. Enjoy!
Butternut squash is drizzled with honey, roasted, and tossed in a warm salad with fresh, tart cranberries and tangy goat cheese.
- 6 cups of peeled and chopped butternut squash
- olive oil cooking spray
- 1 T of olive oil
- salt, pepper, and garlic powder, to taste
- 1 cup fresh cranberries
- 2 T honey
- ¼ cup of crumbled goat cheese (I used honey flavored from Aldi)
- 1/8-1/4 tsp of cinnamon
- fresh or dried parsley to garnish
- Preheat oven to 400 degrees F.
- Spray a baking sheet with olive oil cooking spray.
- Add cubed squash to the sheet along with another drizzle of olive oil.
- Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
- Roast at 400 F for 25 minutes on the center rack.
- At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
- Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
- Remove from oven and add a sprinkle of cinnamon and honey. Then gently mix in goat cheese.
- Garnish with parsley for some beautiful color and serve while it’s hot.
1 GREEN, 1 tsp, trace BLUE, trace PURPLE
Keywords: side, butternut squash, winter squash, fall, seasonal, vegetarian, cranberries, goat cheese, gluten-free, grain-free
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