Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey

For the squash:

• 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes*
• 2 tablespoons olive oil or avocado oil
• 1 tablespoon hot honey
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper

For the toppings:

• 1/2 cup Chopped Pecans
• 1/3 cup crumbled Feta cheese
• 1/4 cup dried cranberries
• 1 tablespoon finely chopped parsley
• hot honey, for drizzling