Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey

1 large butternut squash, peeled, seeded, and cut into 1-inch cubes*

2 tablespoons olive oil or avocado oil

1 tablespoon hot honey

1/2 teaspoon sweet paprika

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon dried thyme

1/4 teaspoon black pepper

For the toppings:

1/2 cup chopped pecans

1/3 cup crumbled feta cheese

1/4 cup dried cranberries

1 tablespoon finely chopped parsley

Hot honey, for drizzling

Preheat oven the oven to 400 degrees F. Line a large baking sheet with parchment paper. Add squash to prepared pan.

In a small bowl, combine oil, hot honey, paprika, garlic powder, thyme, salt, and pepper.

Pour the mixture over the squash and toss until well coated. Spread squash in a single layer so it isn’t touching.

Roast for 15 minutes, stir and spread back into an even layer. Roast for an additional 10 to 15 minutes, or until squash is fork tender.

Remove from oven and let sit for 5 minutes. Transfer to a serving bowl or platter and top with chopped pecans, feta cheese, dried cranberries, and parsley. Season with salt and pepper, to taste. Drizzle with hot honey and serve immediately.

Sooo good