Spiced Roasted Squash with Vegan Feta and Cranberries

Roasted squash is one of my favorite side dishes!  I this dish, it is scented with warming spices, and tossed with sweet cranberries and fragrant cilantro with some vegan feta added in for richness.  It makes a beautiful, flavorful and healthy side dish perfect for Holiday meals!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 6 | Prep Time: 10 minutes | Cook Time: 45 minutes | Ready in: 1 hour and 30 minutes

Ingredients

• 1 large organic butternut squash, peeled, seeded and cut into 1 inch cubes
• 1 Tbsp olive oil
• 1/4 tsp red pepper flakes
• 1 tsp ground cumin
• 1/2 tsp granulated garlic
• 1/2 tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 cup dried cranberries
• 8 oz Violife vegan feta crumbled
• 2 organic green onions, sliced
• 2 Tbsp chopped cilantro

Instructions

1. Preheat the oven to 375F degrees, and oil a sheet pan.
2. Toss the squash with the olive oil, spices and sea salt and spread it out on the sheet pan.  Place in the oven and roast until the squash is tender and starting to brown, about 45 minutes.
3. Remove from the oven and allow to cool for 15 minutes.
4. In a bowl, combine the squash, cranberries, feta, green onions, and cilantro in a bowl, and toss to combine.
5. Serve!