Served at the 2019 Holiday Fare Wine Trail, Adam Puchta Winery
3 lbs. Butternut Squash, peeled and chopped
1-2 tbsp extra virgin olive oil
salt, pepper, garlic powder (to taste)
1 1/2 cup fresh cranberries
2-3 tbsp honey
1/4 cup crumbled Feta cheese
ground cinnamon (to taste)
fresh or dried parsley (garnish)
Pre-heat oven to 400°. Lightly drizzle a baking sheet with oil.
Add cubed squash to sheet along with another drizzle of olive oil.
Sprinkle with salt, pepper and garlic powder.
Roast at 400° for 25 minutes. Add cranberries to the pan, roast 10-15 minutes more, till cranberries soften.
Remove from the oven, sprinkle with cinnamon, feta and honey. Garnish with parsley. Serves 6.
Serve with Adam Puchta Winery Impulse.