Ingredients
 ½ cup olive oil, plus extra for pans
 4 large red onions
 coarse salt and black pepper
 4 lbs butternut squash, cut into 1/2" wedges, peeled OR unpeeled
 1 tsp fresh thyme leaf (or 1/2 tsp dried thyme)
 7 oz container Odyssey® Cranberry Feta Cheese
 2 tbsp flat-leaf parsley, coarsely chopped
Directions
1

Heat oven to 475 degress.
Lightly coat two large baking sheets with olive oil.

2

Peel onions, leaving root ends intact. Cut each onion in half, and then cut each half into 4 wedges. Spread on baking sheet, sprinkle with thyme, salt, and pepper and drizzle with olive oil.

3

Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 tsp salt and about 1/4 tsp pepper; toss to coat. Spread on baking sheet, peel side down (if intact).

4

Place both pans in oven and roast for 30-40 minutes, until the vegetables have taken on some color and are cooked through.

5

Combine squash and onions in a large bowl or on a serving platter. Top with cranberry feta, sprinkle parsley, and drizzle a little olive oil on top. This dish can be served warm or at room temperature.

Recipe created by Kate E. Stuart.
AuthoradminYields1 ServingCategory,

AuthoradminCategory,

 

Ingredients

Ingredients
 ½ cup olive oil, plus extra for pans
 4 large red onions
 coarse salt and black pepper
 4 lbs butternut squash, cut into 1/2" wedges, peeled OR unpeeled
 1 tsp fresh thyme leaf (or 1/2 tsp dried thyme)
 7 oz container Odyssey® Cranberry Feta Cheese
 2 tbsp flat-leaf parsley, coarsely chopped

Directions

Directions
1

Heat oven to 475 degress.
Lightly coat two large baking sheets with olive oil.

2

Peel onions, leaving root ends intact. Cut each onion in half, and then cut each half into 4 wedges. Spread on baking sheet, sprinkle with thyme, salt, and pepper and drizzle with olive oil.

3

Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 tsp salt and about 1/4 tsp pepper; toss to coat. Spread on baking sheet, peel side down (if intact).

4

Place both pans in oven and roast for 30-40 minutes, until the vegetables have taken on some color and are cooked through.

5

Combine squash and onions in a large bowl or on a serving platter. Top with cranberry feta, sprinkle parsley, and drizzle a little olive oil on top. This dish can be served warm or at room temperature.

Recipe created by Kate E. Stuart.
Odyssey® Cranberry Feta with Roasted Butternut Squash and Onion
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15July
2019

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