Go Back

Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

A vibrant dish that beautifully balances sweet and savory flavors, perfect for weeknights or special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Roasted Squash
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 3 tablespoons honey
  • 1 teaspoon ground cinnamon optional for extra flavor
  • Salt and pepper, to taste
For Topping
  • 1 cup cranberries fresh or dried
  • 1 cup pecans, roughly chopped
  • 1 cup feta cheese, crumbled
  • Fresh herbs (like parsley or thyme) for garnish optional but recommended

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the cubed butternut squash with olive oil, honey, cinnamon, salt, and pepper until everything is beautifully coated.
Roasting
  1. Spread the squash mixture onto a baking sheet, ensuring they have a little space in between.
  2. Roast in the oven for about 25 minutes, or until golden brown and tender, flipping them halfway through.
  3. Once the squash is roasted, sprinkle the cranberries and pecans over the top and return to the oven for an additional 5-10 minutes.
Final Touches
  1. Remove from the oven and let it sit for a minute.
  2. Crumble the feta over the top and stir gently to combine, then garnish with fresh herbs.
Serving
  1. Serve warm and enjoy the delightful flavors!

Notes

For easier preparation, consider using pre-cut butternut squash. You can substitute honey with maple syrup for a different sweetness. Leftovers can be stored in an airtight container in the fridge for up to three days.