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Roasted Butternut Squash with Cranberries and Feta Recipe

Roasted Butternut Squash with Cranberries and Feta Recipe
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★★★★★

4.7 from 18 reviews

This Roasted Butternut Squash with Cranberries and Feta is a vibrant and flavorful side dish perfect for fall and holiday meals. The natural sweetness of roasted butternut squash pairs beautifully with tart cranberries, creamy feta, and a hint of warm spices. Finished with a drizzle of honey and a sprinkle of fresh parsley, this easy recipe combines sweet, savory, and tangy notes for a delicious, colorful addition to any table.

Ingredients

Scale

Main Ingredients

  • 1 large butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and black pepper, to taste
  • 1 cup fresh cranberries
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped pecans (optional)
  • 2 tablespoons honey
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Season Squash: In a large bowl, toss the cubed butternut squash with olive oil, ground cinnamon, ground nutmeg, salt, and black pepper until evenly coated with the spices and oil.
  3. Start Roasting Squash: Spread the seasoned squash in a single layer on the prepared baking sheet and roast in the preheated oven for 20 minutes to begin softening and caramelizing the squash.
  4. Add Cranberries: After 20 minutes, remove the baking sheet and add the fresh cranberries. Toss them gently with the squash to combine, then return to the oven.
  5. Finish Roasting: Continue roasting for an additional 15-20 minutes, or until the squash is tender and caramelized and the cranberries have burst, releasing their juices.
  6. Add Toppings: Remove the baking sheet from the oven and sprinkle the roasted mixture evenly with crumbled feta cheese and chopped pecans, if using, for added texture and flavor.
  7. Drizzle and Garnish: Drizzle the honey over the top and garnish with freshly chopped parsley before serving to add a fresh and sweet finish.

Notes

  • You can substitute pecans with walnuts or omit nuts for a nut-free version.
  • For a vegan alternative, omit the feta cheese and replace honey with maple syrup.
  • Make sure not to overcrowd the baking sheet to ensure even roasting.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dish pairs well with roasted meats, grains, or as a hearty salad topping.

Nutrition

Keywords: roasted butternut squash, cranberry, feta cheese, fall recipe, holiday side dish, roasted vegetables, easy vegetarian recipe

Find it online: https://foodbylina.com/roasted-butternut-squash-with-cranberries-and-feta-recipe/