Thyme-Roasted Butternut Squash
with Feta and Cranberries
Butternut squash is the star of this veggie side dish with all of the fun toppings! Tart dried cranberries , toasty pine nuts and creamy feta make up the delicious additions.
Ingredients: Butternut squash • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Pine nuts • Dried cranberries (cranberries, sugar, sunflower oil) • Herb mix (parsley, thyme).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Butternut Squash, cubes
¼ cup
Feta Cheese, crumbled
(Contains Milk)
28 g
Pine Nuts
(Contains Pine nuts May contain Tree nuts)
28 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
14 g
Parsley and Thyme
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Strip 2 tsp thyme leaves from stems, then finely chop.
- Add butternut squash, thyme and 1.5 tbsp oil to a parchment-lined baking sheet. Season with 1/4 tsp salt and 1/4 tsp pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 22-24 min.
- Meanwhile, heat a large non-stick pan over medium-high heat. When hot add pine nuts. Toast, stirring often until golden, 3-4 min. Transfer to a plate.
- Remove butternut squash from the oven, then sprinkle cranberries over top. Toss to combine, then transfer to a serving dish.
- Sprinkle pine nuts and feta over top.
- Tear parsley over top.
