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.