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Honey Roasted Butternut Squash

A crowd-pleasing dish that perfectly balances sweetness and savory goodness, featuring roasted butternut squash, dried cranberries, pecans, and feta.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish, Vegetable
Cuisine: American, Seasonal
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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
  • to taste fresh parsley for garnish Optional

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. 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.
  3. Pour the mixture onto a baking sheet lined with parchment paper and spread the squash out.
Roasting
  1. Roast the squash in the preheated oven for about 25-30 minutes or until tender and caramelized, stirring halfway through.
  2. After roasting, sprinkle the dried cranberries and chopped pecans over the top and return to the oven for an additional 5-10 minutes.
Finishing Touches
  1. Once out of the oven, let the dish cool slightly before topping with crumbled feta and optional parsley.

Notes

Feel free to substitute honey with maple syrup or agave nectar. If cutting butternut squash is challenging, microwave it for a minute or two to soften the skin before slicing.