Honey Roasted Butternut Squash

1 Butternut squash or pumpkin, Medium

1/2 cup Cranberries, Dried

1 Garlic clove

2 tbsp Thyme, Fresh

2 tbsp Honey

1 tsp Cinnamon

1 Sea salt and fresh ground black pepper

2 tbsp Coconut or olive oil

1/2 cup Pecans, Raw

1/4 cup Feta cheese

Pre-heat oven to 400 degrees F. Line a large baking sheet with parchment paper.

In a large bowl mix cubed squash with garlic, cinnamon, oil, salt, and pepper. Toss well to get all coated.

Add the squash to the prepared baking sheet in a single layer and roast for 20-25 minutes on the center rack.

Once the squash is fork tender and golden brown on the sides, sprinkle with pecans and return to the oven for an additional 2-3 minutes more.

Remove from the oven and stir in dried cranberries, feta and honey. Then mix them all together

Garnish with fresh thyme and enjoy!