Simple, savory, and surprisingly filling, this hearty recipe is accented by feta cheese and dried cranberries. A favorite at this time of year, this tantalizing fall dish was created by former Pendle Hill cooks Hannah Upp and Katie Maley. Just a few simple steps stand between you and a satisfying meal.
Ingredients: (Vary the amounts to your taste and the number of people you are serving. Use half a squash per person.)
- Kabocha squash (if available; any kind of butternut squash will work)
- Feta cheese
- Pepitas (squash seeds)
- Dried cranberries
- Extra virgin olive oil
- Salt
- Pepper
Preheat oven to 350 degrees or higher. Cut the kabocha squash into bite size pieces; leave the nutritious skin on for extra texture, fiber, and vitamins! Toss in a little oil and sprinkle with salt and pepper. Then, roast in a hot oven until the squash is cooked through but still firm. While squash is cooking, toast pepitas and crumble feta cheese. Remove squash from the oven and toss with the feta, pepitas, and cranberries. Enjoy!
