Prep time: 35 minutes
Cook time: 40 minutes
Yields: 8 servings
Difficulty Level: Intermediate

Ingredients:

• 1/2 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 leave, or 1/2 tsp dried thyme
• 1, 6 oz container Odyssey Cran-Feta Cheese
• 2 tbsp flat-leaf parsley, coarsely chopped

Directions:

1. Heat oven to 475 degrees F. 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 a baking sheet, sprinkle with thyme, salt, and pepper and drizzle with 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 with 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.