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.

Adam Puchta Honey Roasted Butternut Squash


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