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Roasted Butternut Squash

Roasted Butternut Squash

Roasted Butternut Squash with Cranberries and Goat Cheese

Yield: 3-4


For roasting:

1 Lg. Butternut Squash cut into cubes

1 tbsp. Extra Virgin Olive Oil

11/2 tbsp. A Spoon Full of Hope Honey

1 tsp Garlic Powder

1/8 tsp Cayenne Pepper

Himalayan Pink Salt - to taste

1/1 tsp Black Pepper

for add-ons

Pumpkin Seeds
Organic Dried Cranberries
Parsley - small handful chopped
Herb Goat Cheese - crumbles to taste


  1. Preheat oven to 400 degrees
  2. Begin by carefully removing the skin of the butternut squash. Cube into small cubes.
  3. Transfer to a baking tray and top with extra virgin olive oil. Top with honey.
  4. Season with salt, black pepper, garlic, and cayenne pepper. Toss well.
  5. Into the oven for 25 minutes.
  6. Now combine the pumpkin seeds and cranberries. Set aside. We will bake these in the oven for about 3 minutes.
  7. Check on the squash. Now add the pumpkin seeds and cranberries and bake for an additional 3 minutes.
  8. Once done, gently toss.
  9. Top with chopped parsley. Gently toss.
  10. Transfer to a bowl and top with goat cheese, or go dairy-free if you wish


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