1 butternut squash, or sweet potatoes, at least 3 pounds, peeled and cut into small pieces
1 tablespoon EVOO
½ teaspoon cinnamon
2 tablespoons honey
4 ounces feta cheese, crumbled
1 bunch fresh basil
In a bowl, combine the pumpkin with the oil and the cinnamon. Coat an oven pan with butter or oil. Spread out the pumpkin and roast in 425 degrees for 18 – 20 minutes.
Mix the pumpkin with the feta cheese and the honey. Add salt and pepper to taste and serve with the basil.
This is sooo tasty and easily replaces rice or potatoes as part of the meal. And it’s more colorful!
Instead of coating the baking pan with oil, or covering with a parchment paper, I use a silicone cover, which is good for 200 uses and is easy to wash; goes in the dishwasher, too.