Honey Roasted Butternut Squash

INGREDIENTS:

• 1 3 lb butternut squash
• 3 T olive oil
• 3 T honey, divided
• 1/2 c dried cranberries
• 1/2 c chopped pecans
• 1/2 c feta cheese, crumbled

DIRECTIONS:

1. Peel squash, remove seeds and cut into 1-inch cubes.
2. Toss squash pieces with olive oil and 2 T honey.
3. Spread on parchment-lined baking sheet; roast at 400 degrees for 25-30 minutes, turning once, until tender.
4. Add cranberries and pecans during the last 5 minutes.
5. Remove from oven, drizzle with remaining honey and top with feta cheese.
6. Serve immediately.