Honey Roasted Butternut Squash with Cranberries and Feta Recipe
This Honey Roasted Butternut Squash with Cranberries and Feta is a vibrant, sweet, and savory side dish perfect for fall and holiday meals. Roasted to caramelized perfection, the butternut squash is enhanced by the tartness of fresh cranberries, the creamy saltiness of crumbled feta cheese, and a drizzle of honey, creating a harmonious blend of flavors. A touch of cinnamon adds warmth, while parsley garnish provides a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 3 lb large butternut squash, peeled and chopped into cubes
- 1–2 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- 1–2 cups fresh cranberries
- 2–3 tablespoons honey, plus extra to taste
- 1/4 cup finely crumbled feta cheese
- Ground cinnamon, approximately 1/8 to 1/4 teaspoon, to taste
- Fresh or dried parsley, for garnish (optional)
Instructions
- Preheat the oven. Set your oven to 400 degrees Fahrenheit (204 degrees Celsius) to ensure it reaches the ideal roasting temperature while you prepare the other ingredients.
- Prepare the baking sheet. Lightly drizzle or spritz your baking sheet with olive oil to prevent sticking and add flavor.
- Arrange the butternut squash. Place the peeled and cubed butternut squash evenly on the baking sheet, then drizzle with another amount of olive oil to coat the pieces properly.
- Season the squash. Sprinkle salt, pepper, and garlic powder over the squash according to your taste preferences to add seasoning and depth.
- Roast the squash. Place the baking sheet on the center rack of the oven and roast the squash for 25 minutes. This allows the squash to start softening and caramelizing.
- Add cranberries. After 25 minutes, carefully pull out the oven rack and evenly distribute fresh cranberries over the partially roasted squash on the baking sheet.
- Continue roasting. Return the baking sheet to the oven and roast for an additional 10 to 15 minutes. The cranberries should soften and burst, resembling juicy craisins rather than firm berries.
- Finish with toppings. Remove the baking sheet from the oven. Sprinkle ground cinnamon over the dish, then add crumbled feta and drizzle with honey. Adjust the honey amount based on sweetness preference and whether using fresh or dried cranberries.
- Garnish and serve. Optionally garnish with fresh or dried parsley for a pop of color and freshness. Serve warm for best flavor.
Notes
- The roasting time may vary slightly depending on the size of your butternut squash cubes; adjust accordingly to ensure tenderness.
- If fresh cranberries are not available, dried cranberries can be used but reduce or omit additional honey as dried cranberries tend to be sweeter.
- For a vegan alternative, omit feta cheese or substitute with a plant-based cheese.
- Adding a pinch of ground cinnamon enhances the natural sweetness and complements the cranberries well.
- This dish pairs beautifully with roasted meats or as a standalone vegetarian side.
Keywords: butternut squash, honey roasted, cranberries, feta, side dish, fall recipe, vegetarian, roasted vegetables
