1. Preheat your oven to 400°F (200°C) for optimal roasting results.
2. Peel and chop one large butternut squash into 1-inch cubes for even cooking. Spread the cubes on a baking sheet.
3. Drizzle 1-2 tablespoons of olive oil over the squash and season with salt, pepper, and garlic powder to taste. Toss to coat evenly.
4. Roast the seasoned butternut squash in the preheated oven for 20-25 minutes until the pieces are tender and slightly browned.
5. Add 1-2 cups of fresh or dried cranberries to the baking sheet, ensuring they are evenly distributed around the squash. Roast for an additional 10-15 minutes until the cranberries soften and begin to burst.
6. Remove the baking sheet from the oven and sprinkle ground cinnamon over the roasted squash and cranberries for added warmth and flavor.
7. Crumble ¼ to ½ cup of feta cheese on top of the roasted mixture to add a creamy, tangy contrast.
8. Drizzle 2-3 tablespoons of honey over the dish to enhance its natural sweetness. Adjust the amount to your personal taste preference.
9. Optional: Add toasted pumpkin seeds, pecans, or walnuts for an extra crunch. Sprinkle fresh herbs like rosemary or thyme for a fragrant and flavorful touch.
10. Serve the dish immediately while warm, allowing the flavors to shine. This recipe makes an ideal side dish for holiday meals or festive occasions.