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Honey Roasted Butternut Squash with Cranberries and Feta Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

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Find it online: https://tastyfoodfix.com/honey-roasted-butternut-squash-with-cranberries-and-feta-recipe/