Dessert

Honey Roasted Butternut Squash with Cranberries and Feta Recipe

Bylina moretti October 23, 2025October 23, 2025

Introduction

This honey roasted butternut squash with cranberries and feta is a delightful blend of sweet, tart, and savory flavors. Perfect as a comforting side dish or a festive addition to your holiday table, it’s simple to prepare and full of vibrant colors and textures.

A close-up view of roasted orange butternut squash cubes layered with dark red dried cranberries evenly mixed together on a white rectangular dish. The bright orange squash pieces appear soft and slightly caramelized with a light sprinkle of white crumbled cheese and green chopped herbs scattered on top and around the dish. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lb large butternut squash (peeled and chopped)
1-2 tablespoons extra virgin olive oil
Salt, pepper, and garlic powder to taste
1-2 cups fresh cranberries
2-3 tablespoons honey (plus extra to taste)
1/4 cup finely crumbled feta
Ground cinnamon to taste
Fresh or dried parsley for garnish (optional)

Instructions

Step 1: Preheat the oven to 400 degrees F. Lightly drizzle or spritz a baking sheet with olive oil.
Step 2: Add the peeled and cubed butternut squash to the baking sheet, drizzle with olive oil again, and sprinkle with salt, pepper, and garlic powder according to your taste.
Step 3: Roast the squash on the center rack for 25 minutes.
Step 4: Remove the baking sheet from the oven and scatter the fresh cranberries over the squash.
Step 5: Return the baking sheet to the oven and roast for another 10-15 minutes, until the cranberries soften and start to burst, resembling juicy craisins.
Step 6: Take the dish out of the oven and sprinkle ground cinnamon, crumbled feta, and honey over the warm squash and cranberries. Adjust honey to taste depending on the tartness of your cranberries.
Step 7: Garnish with fresh or dried parsley if desired, and serve hot.

Tips & Variations

For an extra layer of flavor, toss the squash with a pinch of smoked paprika or cumin before roasting.
If you prefer a softer texture, roast the squash a few minutes longer before adding the cranberries.
Dried cranberries can be substituted if fresh aren’t available, but reduce the honey slightly to avoid over-sweetness.
Add toasted nuts like pecans or walnuts for a crunchy contrast.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The flavors often deepen after a day, making for great next-day enjoyment.

How to Serve

The image shows roasted cubed butternut squash in bright orange tones mixed with roasted red cranberries. The butternut squash pieces are about one inch thick with a soft texture, sprinkled with small bits of white crumbled cheese and tiny green herb flakes. The cranberries are shiny and slightly wrinkled, scattered evenly among the squash cubes. The food is placed on a dark baking tray with some oil or juices visible underneath, sitting on a white marbled texture that acts as the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well. Just thaw and drain them before adding to the roasting pan to avoid excess moisture.

Is this dish suitable for a vegan diet?

The recipe includes feta cheese, which is not vegan. You can omit the feta or substitute it with a plant-based cheese alternative to keep it vegan-friendly.