If you are searching for a dish that perfectly balances sweet, savory, and tangy flavors with a comforting autumn vibe, then this Honey Roasted Butternut Squash with Cranberries and Feta Recipe is exactly what you need. The natural sweetness of roasted butternut squash, kissed by honey and warmed with cinnamon and nutmeg, is elevated by the vibrant burst of dried cranberries and the creamy saltiness of crumbled feta. Every bite offers a harmonious contrast of textures and flavors that feels both wholesome and indulgent. Trust me, this recipe will become one of your go-to dishes for cozy dinners or festive gatherings.
Ingredients You’ll Need
The magic of this Honey Roasted Butternut Squash with Cranberries and Feta Recipe lies in its simple, fresh ingredients, each chosen to bring out the best in the dish. These essentials perfectly combine to create a melody of sweet, savory, and fresh that will brighten your plate and palate.
- 1 large butternut squash: The star of the dish, this vegetable provides a sweet, creamy base perfect for roasting.
- 3 tbsp olive oil: Adds richness and helps the squash caramelize beautifully without drying out.
- 3 tbsp honey: Provides natural sweetness that enhances the roasted flavor; add an extra teaspoon if you prefer a sweeter bite.
- 1 ½ tsp kosher salt: Brings out the flavors and balances the sweetness beautifully.
- ½ tsp freshly ground black pepper: Adds subtle heat and complexity.
- ½ tsp ground cinnamon: Warms up the dish with its comforting, slightly sweet spice.
- ¼ tsp ground nutmeg (optional): A hint of nutmeg adds depth and aromatic richness.
- 1 ½ tsp fresh thyme leaves: Adds an herbaceous, earthy note that complements the sweetness.
- ½ cup dried cranberries: Little bursts of tartness that contrast beautifully with the sweet and savory elements.
- ¾ cup crumbled feta cheese: Creamy and salty, feta gives the dish a tangy creaminess that ties everything together.
- 2 tbsp finely chopped fresh parsley: Lends fresh color and a bright herbal note.
- 1 tbsp freshly squeezed lemon juice: Adds a hint of acidity to lift and balance the flavors.
- Optional garnish: toasted pumpkin seeds or pecans/walnuts: These provide a crunch and nuttiness that elevate the dish’s texture.
How to Make Honey Roasted Butternut Squash with Cranberries and Feta Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). This temp is just right for roasting the butternut squash to tender perfection while coaxing out its natural sugars. Line a large rimmed baking sheet with parchment paper or lightly grease it to keep the squash from sticking and encourage even browning.
Step 2: Peel and Cube the Butternut Squash
Trim the ends of the squash, and then peel away the skin using a sturdy vegetable peeler until you reveal that gorgeous vibrant orange flesh. Cut the squash in half lengthwise, scoop out the seeds, and discard or save them for roasting later if you like. Next, cut the squash into uniform ¾-inch cubes to ensure even cooking and caramelization.
Step 3: Make the Honey-Oil Mixture
In a large bowl, whisk together olive oil, honey, kosher salt, black pepper, cinnamon, nutmeg if using, and fresh thyme leaves. This mixture is the flavor bomb that coats every piece of squash with a glossy, delicious glaze, setting the stage for roasting magic.
Step 4: Toss the Squash in the Mixture
Add your cubed squash into the honey-oil mixture and toss thoroughly with your hands or a big spoon. Make sure each piece is evenly coated so they all roast to that mouthwatering golden-brown perfection with a beautiful glossy finish.
Step 5: Arrange and Roast
Spread the coated squash cubes in a single, even layer on your prepared baking sheet, making sure they have plenty of personal space. Overcrowding leads to steaming rather than roasting, and we want caramelization! Pop the sheet into the oven and roast for 25 to 30 minutes, flipping halfway through, until the squash is unbelievably tender and lightly browned.
Step 6: Add Cranberries Late in Roasting
During the last 5 minutes of roasting, sprinkle the dried cranberries over the squash. This allows them to warm up and plump slightly without burning, offering that irresistible burst of tart sweetness in the finished dish.
Step 7: Prepare Finishing Touches
While the squash roasts, crumble your feta cheese if needed, finely chop the fresh parsley, and toast any nuts or pumpkin seeds you want to add for extra crunch. Toasting nuts enhances their flavor and adds a toasty aroma to the dish.
Step 8: Assemble and Finish
Once roasted, remove the squash and cranberries from the oven and let them cool for about 3 minutes to prevent the feta from melting too much. Transfer everything to a pretty serving dish, drizzle with freshly squeezed lemon juice, and sprinkle on the crumbled feta and chopped parsley. Scatter toasted pumpkin seeds or nuts across the top if using. Give it a quick taste and adjust seasoning with a pinch of salt or a drizzle of honey if you want a touch more sweetness.
How to Serve Honey Roasted Butternut Squash with Cranberries and Feta Recipe
Garnishes
Elevate your serving with optional garnishes like toasted pumpkin seeds or crunchy toasted pecans and walnuts. These add a wonderful texture contrast that complements the silky roasted squash and feta’s creaminess while enhancing the dish’s nutty, autumnal vibe.
Side Dishes
This recipe shines as a stunning side dish paired with roasted chicken, grilled pork, or even as part of a vegetarian feast alongside grains like quinoa or farro. Its harmonious balance of sweet and savory makes it a versatile companion to so many mains.
Creative Ways to Present
For a fresh twist, try serving this dish spooned over warm couscous or mixed greens as a hearty salad. You could also stuff it into warm pita bread with a drizzle of tzatziki for a delightful wrap. The vibrant fall colors and flavors make it visually stunning and a joy to eat.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as they rest, making it delicious the next day cold or at room temperature.
Freezing
If you want to freeze leftovers, place the cooled roasted squash and cranberries in a freezer-safe bag or container. It keeps well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a 350°F (175°C) oven for about 10 minutes or in a skillet over medium heat until warmed through. Adding the feta and herbs fresh after reheating keeps the textures and flavors lively and bright.
FAQs
Can I use fresh cranberries instead of dried ones?
Fresh cranberries are quite tart and would require cooking longer to soften, which might dry out the squash. Dried cranberries offer the best balance of sweetness and chewiness for this recipe.
Is there a substitute for feta cheese?
Absolutely! You can swap feta with goat cheese for a creamy, tangy flavor or ricotta salata for a milder salty note. Just be mindful of the salt content when adjusting the seasoning.
How do I prevent the squash from becoming mushy?
The key is to cut the squash into uniform cubes and roast them in a single layer so they caramelize instead of steam. Flipping halfway ensures even browning without sogginess.
Can I make this recipe vegan?
Yes, simply omit the feta cheese or use a plant-based feta alternative. You may also want to swap honey for maple syrup to keep it vegan-friendly without sacrificing sweetness.
What other spices work well in this recipe?
Paprika or a pinch of cayenne can add warmth and depth. For a more herbal twist, try rosemary instead of thyme. Experimenting a bit can tailor the dish to your taste perfectly.
Final Thoughts
This Honey Roasted Butternut Squash with Cranberries and Feta Recipe is a shining example of how simple ingredients can come together to create something truly special, bursting with warmth, sweetness, and tang. Whether you’re making it for a cozy family dinner, a holiday feast, or just because you want to treat yourself to something wholesome and satisfying, this dish will not disappoint. Give it a try and watch it become one of your cherished favorites, loved by all who try it!
Print
Honey Roasted Butternut Squash with Cranberries and Feta Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Honey Roasted Butternut Squash with Cranberries and Feta is a beautifully balanced dish featuring tender, caramelized squash cubes coated in a sweet honey glaze, complemented by tangy dried cranberries and creamy feta cheese. Enhanced with warm spices like cinnamon and nutmeg, fresh thyme, and finished with bright lemon juice and crunchy toasted seeds or nuts, this recipe is perfect as a comforting side or a light main dish.
Ingredients
Squash and Seasoning
- 1 large butternut squash (about 2.5–3 lb / 1.1–1.4 kg), peeled, seeded, and cut into ¾-inch cubes
- 3 tbsp olive oil
- 3 tbsp honey (plus 1 extra tsp if you like it sweeter)
- 1 ½ tsp kosher salt (or 1 tsp fine sea salt)
- ½ tsp freshly ground black pepper
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg (optional but recommended)
- 1 ½ tsp fresh thyme leaves (or ½ tsp dried thyme)
Add-ins and Garnishes
- ½ cup dried cranberries
- ¾ cup crumbled feta cheese
- 2 tbsp finely chopped fresh parsley (flat-leaf recommended)
- 1 tbsp freshly squeezed lemon juice (about ½ lemon)
- Optional garnish: 2 tbsp toasted pumpkin seeds (pepitas) or chopped toasted pecans/walnuts
Instructions
- Prepare the oven: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with a thin layer of oil to prevent sticking.
- Prep the butternut squash: Cut off both ends of the squash. Use a vegetable peeler to remove the skin until you reach the deep orange flesh. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and discard or save them for roasting. Cut the squash into ¾-inch (about 2 cm) cubes, trying to keep them as even in size as possible for uniform cooking.
- Make the honey-oil mixture: In a large mixing bowl, whisk together the olive oil, honey, salt, pepper, cinnamon, nutmeg (if using), and thyme until well combined and slightly emulsified.
- Coat the squash: Add the cubed butternut squash to the bowl with the honey-oil mixture. Toss thoroughly with your hands or a large spoon until every piece is evenly coated and glossy.
- Arrange on the baking sheet: Spread the coated squash out on the prepared baking sheet in a single, even layer. Make sure the pieces are not piled on top of each other; overcrowding will steam the squash instead of roasting it and reduce browning and caramelization.
- Roast the squash: Place the baking sheet in the preheated oven. Roast for 25–30 minutes, flipping the pieces with a spatula halfway through the cooking time. The squash is done when tender all the way through and edges are slightly browned and caramelized. For deeper caramelization, roast an extra 5–10 minutes, checking regularly to avoid burning.
- Add the cranberries: In the last 5 minutes of roasting, sprinkle the dried cranberries evenly over the squash on the baking sheet. Return to the oven so the cranberries warm and plump slightly without burning.
- Prepare the finishing elements: While the squash finishes roasting, crumble the feta cheese if not already crumbled. Finely chop fresh parsley. If using pumpkin seeds or nuts, lightly toast them in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant and just starting to brown. Remove from heat and let cool.
- Assemble the dish: Remove the baking sheet from the oven and let the squash and cranberries sit for about 3 minutes to cool slightly. Transfer them, including any pan juices, to a serving platter or wide shallow bowl.
- Finish with feta, herbs, and lemon: Drizzle the lemon juice evenly over the warm squash mixture. Sprinkle crumbled feta on top followed by chopped parsley. Scatter the toasted pumpkin seeds or nuts over everything for added crunch and texture.
- Adjust seasoning and serve: Taste a small bite including squash, cranberry, and feta. Add a light pinch of salt or a drizzle of extra honey if desired. Serve warm or at room temperature as a side dish or light main course.
Notes
- To get even cooking, try to cut squash cubes as close in size as possible.
- Adjust honey quantity to taste for desired sweetness.
- Optional nut garnish adds extra crunch and flavor contrast.
- Leftovers refrigerate well and can be served cold or reheated gently.
- For a nuttier flavor, try using smoked sea salt instead of regular salt.
- If nutmeg is not available, it can be omitted without much impact.
- Use fresh thyme if possible for the best aromatic freshness, but dried thyme works in a pinch.
