|3-lbs (1.4 kg)||butternut squash, peeled, seeded and sliced into ½ inch (12 mm) pieces|
|3 tbsp (30 mL)||extra virgin olive oil|
|1 cup (250 mL)||Ocean Spray® Craisins® Dried Cranberries|
|1/3 cup (75 mL)||feta cheese, crumbled|
|¼ cup (60 mL)||pumpkin seeds|
|2 tbsp (30 mL)||parsley, leaves torn apart|
|1 tbsp (15 mL)||chives, chopped|
|Salt and pepper to taste|
Preheat oven to 400F (200°C). Line baking sheet with parchment.
In a large bowl, add squash, olive oil, salt and pepper. Toss to combine oil evenly and arrange in a single layer onto baking sheet and bake for 20-25 minutes or until squash is tender.
Remove from heat and cool slightly.
In a large platter, add squash, Craisins® Dried Cranberries, feta, pumpkin seeds, salt and pepper. Top with parsley and chives.