Roasted Butternut Squash with Cranberries and Feta Recipe

If you’re craving a dish that perfectly balances sweet, savory, and tangy flavors, you’ve got to try this delightful Roasted Butternut Squash with Cranberries and Feta. This recipe brings together tender, caramelized butternut squash coated with warm spices, bursts of tart cranberries, and the creamy saltiness of feta cheese, all drizzled with a touch of honey. It’s such a comforting and festive dish that’s just as wonderful for weeknight dinners as it is for holiday gatherings. Trust me, once you make it, this combination will become one of your favorites to serve year-round.

Ingredients You’ll Need

These ingredients may look simple, but each one plays a crucial role in turning this dish into a flavor-packed sensation. The natural sweetness of the butternut squash met with the tart cranberries and creamy feta creates a wonderful contrast, while the warming spices add that cozy depth we all love.

• 1 large butternut squash, peeled and cubed: This is the hearty base with a naturally sweet and creamy texture after roasting.
• 2 tablespoons olive oil: Helps everything roast perfectly while adding a subtle fruitiness.
• 1/2 teaspoon ground cinnamon: Brings warm, aromatic notes that enhance the sweetness of the squash.
• 1/2 teaspoon ground nutmeg: Adds a hint of nuttiness and spice to complement the cinnamon.
• Salt and black pepper, to taste: Balances all the flavors and adds just the right amount of seasoning.
• 1 cup fresh cranberries: Tart little bursts that brighten every bite and contrast the mellow squash.
• 1/2 cup crumbled feta cheese: Creamy, salty, and tangy, providing an irresistible richness.
• 1/4 cup chopped pecans (optional): Adds crunch and a toasty nutty flavor – feel free to skip or swap with your favorite nuts.
• 2 tablespoons honey: A natural sweetener that beautifully ties all the flavors together.
• 2 tablespoons fresh parsley, chopped (for garnish): Fresh green notes to brighten the presentation and flavor.

How to Make Roasted Butternut Squash with Cranberries and Feta

Step 1: Prepare and Season the Squash

Start by preheating your oven to 400°F (200°C). While the oven heats up, peel and cube your butternut squash into bite-sized pieces—this ensures even roasting. Toss these cubes in a large bowl with olive oil, cinnamon, nutmeg, salt, and black pepper. This spice blend transforms the squash into a beautifully aromatic dish that’s bursting with flavor.

Step 2: Roast the Butternut Squash

Spread the seasoned squash evenly on a parchment-lined baking sheet. Roasting in a single layer helps the pieces caramelize perfectly, creating crispy edges and tender centers. Pop the tray into the oven and roast for 20 minutes to start developing that lovely golden color and depth of flavor.

Step 3: Add Cranberries and Continue Roasting

After 20 minutes, take the baking sheet out and scatter the fresh cranberries amongst the squash. Gently toss everything together so the cranberries nestle in well. Return to the oven for an additional 15 to 20 minutes. This step allows the cranberries to soften and pop, releasing their tart juice that mingles with the sweet squash.

Step 4: Finish with Feta, Pecans, and Honey

Once the roasting is complete, remove the pan and immediately sprinkle the mixture with crumbled feta and chopped pecans if you’re using them. The heat slightly softens the cheese just enough to melt slightly in spots, adding creaminess. To finish, drizzle honey on top for a subtle sweetness that enhances the flavors and adds a beautiful glossy touch.

How to Serve Roasted Butternut Squash with Cranberries and Feta

Garnishes

Fresh parsley is a must-have garnish, lending a splash of vibrant green and a fresh, herbaceous flavor to this rich dish. You can also add a few extra pecans on top for crunch and a colorful mix of herbs like thyme or rosemary depending on your preference.

Side Dishes

This dish shines as a standalone vegetarian side but also pairs wonderfully with roasted chicken, pork tenderloin, or even a grain bowl with farro or quinoa. The sweet and tangy profile complements savory mains and adds a festive flair to your plate.

Creative Ways to Present

Serve Roasted Butternut Squash with Cranberries and Feta warm in a large, rustic wooden bowl for a cozy family-style feast or spoon it generously over a bed of baby arugula for a refreshing salad twist. You could also stuff it into warm pita pockets or use it as a topping for crostini to make unique appetizer bites.

Make Ahead and Storage

Storing Leftovers

Any leftovers of your Roasted Butternut Squash with Cranberries and Feta can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making it just as delicious if not more the next day.

Freezing

While roasting brings out the best texture, you can freeze leftovers for up to one month by placing the cooled dish in a freezer-safe container. When ready to eat, thaw overnight in the fridge to preserve the flavors and prevent any mushiness.

Reheating

To reheat, warm the dish in a 350°F oven for about 10 minutes until heated through, which helps the squash maintain some of its roasted crispness. Alternatively, a quick stovetop reheat in a skillet over medium-low heat works great to keep textures intact.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries can be used if fresh ones aren’t available. Just be sure to add them during the last 10-15 minutes of roasting to prevent them from becoming too mushy.

Is this recipe vegan-friendly?

You can easily make Roasted Butternut Squash with Cranberries and Feta vegan by substituting the feta cheese with a dairy-free alternative or skipping it altogether, and using maple syrup instead of honey.

Can I prepare this dish in advance for a party?

Absolutely! Roasted Butternut Squash with Cranberries and Feta can be made a day ahead and gently reheated before serving. It’s a great make-ahead option that saves you time on the day of your gathering.

What if I don’t have pecans? What could I use instead?

If pecans aren’t on hand, walnuts, almonds, or even pumpkin seeds make fantastic substitutes, adding their own unique crunch and flavor to the dish.

How do I ensure the squash doesn’t get mushy while roasting?

Cut your butternut squash into uniform pieces and roast in a single layer with enough space around each cube so they crisp up instead of steaming. Avoid overcrowding the pan and roast at a high temperature for the best caramelization.

Final Thoughts

I can’t recommend Roasted Butternut Squash with Cranberries and Feta enough if you’re looking for a dish that feels indulgent yet wholesome, colorful yet uncomplicated. It’s a crowd-pleaser that you’ll want to make over and over, bringing warmth and joy to your kitchen any time of year. Give it a try soon—you’re in for a truly delicious experience you won’t forget!

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