Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta: A Flavorful Fall Delight!
Ah, the sweet, sweet scent of fall! As the leaves turn, our cravings for comforting, hearty dishes kick in. If you’re on the lookout for a crowd-pleasing recipe that perfectly balances sweetness and savory goodness, then look no further than our Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta. Not only will this dish add a vibrant splash of color to your table, but it’s also a quick way to impress your family or guests without breaking a sweat. Plus, it’s a fantastic option for busy weeknights or those festive gatherings where you want to showcase your culinary prowess without spending hours in the kitchen. Trust me, friends will be lining up for seconds!
Why You’ll Love This Honey Roasted Butternut Squash
Imagine this: tender butternut squash caramelized to perfection, kissed with honey to amplify its natural sweetness, and then topped with tart cranberries, crunchy pecans, and a sprinkle of creamy feta that just ties everything together. This dish is not only visually stunning but is also a perfect harmony of flavors and textures. Whether you’re a novice cook or a seasoned pro, this recipe will have everyone asking for the secret!
Ingredients
To whip up this delightful masterpiece, you’ll need:
- 1 medium butternut squash, peeled, seeded, and cubed
- 3 tablespoons olive oil
- 3 tablespoons honey
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cinnamon
- 1 cup dried cranberries
- 1 cup pecans, roughly chopped
- ½ cup feta cheese, crumbled
- Fresh parsley for garnish (optional)
Instructions
Now, let’s dive into the nitty-gritty of bringing this dish to life!
Preheat Your Oven: Set your oven to 400°F (200°C). Yes, it’s time for some roasting magic!
Prep the Squash: In a large bowl, combine the cubed butternut squash with olive oil, honey, salt, black pepper, and cinnamon. Toss it all together until the squash is well-coated—think dance party for the squash in a bowl!
Spread It Out: Pour the mixture onto a baking sheet lined with parchment paper. Spread the squash out to give it some room to roast (we don’t want any squash clumping!).
Roast Away: Pop the baking sheet into your preheated oven for about 25-30 minutes, or until the squash is tender and caramelized. Halfway through, give it a little stir to ensure even roasting (and sneak a piece for yourself—no judgment!).
Add the Extras: After the squash has dazzled in the oven, take it out and sprinkle the dried cranberries and chopped pecans over the top. Return it to the oven for an additional 5-10 minutes until the cranberries are slightly plump and the pecans are toasted to perfection.
Finishing Touches: Once out of the oven, let it cool slightly before topping with crumbled feta and optional parsley.
And voilà! You’ve just created a dish that screams autumn from every angle.
Cooking Tips
- Feel free to mix it up! You can add other nuts or seeds in place of pecans. Walnuts or sunflower seeds would work beautifully as well!
- Those pesky pots and pans! To make cleanup a breeze, line your baking sheets with parchment paper or foil.
- A note on squash: If you’re finding butternut squash to be tricky to cut, microwave it for a minute or two to soften the skin slightly before slicing. Just enough to make you feel a bit like an expert with a knife!
A Personal Touch From My Kitchen
I stumbled upon this recipe when I was trying to impress my sister on a chilly autumn evening. Honestly, the look on her face as she took her first bite made it all worth it. It became our go-to dish for family gatherings after my kids could hardly keep their hands off it. Now, it’s not just food; it’s a memory on our plates!
FAQs
Can I substitute honey in this recipe?
Absolutely! If you’re not in the mood for honey, maple syrup or agave nectar will provide a similar sweetness.
How can I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to four days. Just reheat it in the oven or microwave before serving!
And there you have it—an irresistible Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta that’s bound to steal the spotlight on your dining table! Whether you’re sharing it with loved ones or just enjoying a cozy night in, this dish is sure to bring warmth and joy. So grab your apron, and let’s create some lasting memories together in the kitchen. Happy cooking!
Explore more delicious vegetable recipes on my blog, or check out this easy guide on roasting veggies for more tasty tips!
Meta Description: Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is the perfect recipe for autumn gatherings. Quick and delicious, try it today!
Honey Roasted Butternut Squash
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cubed butternut squash with olive oil, honey, salt, black pepper, and cinnamon. Toss until the squash is well-coated.
- Pour the mixture onto a baking sheet lined with parchment paper and spread the squash out.
- Roast the squash in the preheated oven for about 25-30 minutes or until tender and caramelized, stirring halfway through.
- After roasting, sprinkle the dried cranberries and chopped pecans over the top and return to the oven for an additional 5-10 minutes.
- Once out of the oven, let the dish cool slightly before topping with crumbled feta and optional parsley.