Directions:

Step 1:
Preheat your oven to 425°F (220°C), or 400°F (200°C).

Prepare a large rimmed baking sheet by lightly greasing it or lining it with parchment paper suitable for the temperature. Have a second sheet available if needed.

The shallow metal tray encourages browning because it allows moisture to escape, instead of a deep casserole dish which is better for serving than for roasting the squash.

Step 2:

Place the squash on a cutting board. Trim a thin slice from the top and bottom, then separate the long neck from the rounded base.

Peel both sections with a sturdy vegetable peeler. Cut the base in half and use a spoon to scoop out the seeds and stringy flesh.

Cut the peeled squash into approximately 1-inch cubes; consistent size pieces soften at the same rate.

Step 3:

Transfer the squash cubes to a large bowl. Add 2 tablespoons olive oil, the salt, black pepper, garlic powder, and dried thyme. Toss thoroughly until the cubes are evenly coated, having a light sheen but not sitting in excess oil.

Spread the squash over the prepared baking sheet in a single layer. Leave small gaps between pieces and divide between two trays if necessary.

Step 4: Roast Until Tender and Golden

Roast for 20 minutes, then use a wide spatula to gently turn the pieces. (If using two trays, rotate them and switch their rack positions at this time.)

Continue roasting for another 10–20 minutes, until the squash is golden around the edges and tender when pierced with a fork.

Check smaller pieces toward the end and remove any that finish early. The squash should hold its shape while yielding easily to a fork.

Step 5:

While the squash roasts, place the walnuts in a dry skillet over medium-low heat.

Toast for 3–5 minutes, stirring frequently, until fragrant and slightly darker. Transfer them immediately to a plate to stop the cooking.

Allow them to cool briefly, then roughly chop any large halves.

Step 6: Make the Dressing

In a small bowl, whisk together the remaining tablespoon of olive oil, balsamic vinegar, and optional maple syrup.

Taste before adding the syrup. Roasted squash and dried cranberries already provide sweetness, so you may prefer the dressing without it.

The dressing should taste lightly tangy. It is intended to complement the vegetables rather than soak them.

Step 7: Assembly

Let the roasted squash rest on the tray for approximately 5 minutes.

Transfer it to a wide serving bowl or platter. Drizzle with the dressing, add the cranberries, and gently fold the ingredients together.

Scatter the feta and toasted walnuts over the squash. Fold or stir once or twice if desired, taking care not to mash the tender cubes or break up all the cheese.

Step 8: Garnish and Serve

Sprinkle with chopped parsley and a little extra black pepper.

Taste before adding more salt because feta can be quite salty. Serve warm, using a large serving spoon so each portion includes squash, cheese, cranberries, and nuts.

Note: For the most attractive presentation, reserve a little feta, parsley, and walnuts to scatter over the top just before serving.