Roasted Butternu Squash with Feta and Cranberries - Virginia Olson

1 large butternut squash, peeled, cut into 1 in cubes (about 5 c)
1 tbsp EVOO
1/4 tsp sea salt
1/4 tsp ground black pepper
2 c fresh whole cranberries
2 tbsp finely chopped fresh thyme (optional)
2 tbsp raw honey
1/2 tsp ground cinnamon
1/2 c crumbled feta cheese

Preheat oven to 400. Combine squash, oil, salt and pepper in a large bowl and toss gently to coat.
Place on baking sheet and bake for 25 minutes. Add cranberries and thyme; toss gently to blend. Bake 10-15 min or until cranberries start to soften and burst. Remove from oven and add honey, cinnamon and cheese; toss gently to coat. Serve immediately.

Yield: 6 servings