Butternut Squash with Cranberries & Feta

3 lbs. butternut squash cut in 1/2 inch cubes

2 tablespoons Butter or Unflavored Olive Oil

4 tablespoons Cinnamon Pear or Vermont Maple Balsamic Vinegar, divided

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon mild chili powder

1 cups fresh or frozen whole cranberries

1/2 cup feta cheese

Toasted pecans or pine nuts (optional)

Preheat oven to 400 degrees. 

 

Place the butternut squash in a large bowl.  Combine the olive oil, 2 tablespoons vinegar, and seasonings in a small container; then add to the squash and toss.  Pour into a 13x9 inch or other large casserole dish.  Back 25-30 minutes, until the squash is nearly soft when pierced with a fork.

Add the cranberries and bake an additional 10 minutes.  Remove from the oven and add the feta and nuts if using.  Drizzle the remaining 2 tablespoons of balsamic vinegar and serve.