Name: Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium butternut squash (about 2–2½ lbs), peeled and cubed; 1/2 cup dried cranberries; Chopped parsley for garnish (optional); 2 tablespoons olive oil; 2 tablespoons honey; 1/2 teaspoon cinnamon; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup chopped pecans; 1/3 cup crumbled feta cheese

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If you’re searching for the ultimate fall side dish that dazzles with both color and flavor, Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is your answer. This easy yet impressive recipe brings together the natural sweetness of roasted butternut squash, the tart pop of cranberries, the satisfying crunch of pecans, and the creamy tang of feta. Each bite is a harmonious blend of cozy, comforting, and festive flavors—guaranteed to become a new favorite at weeknight dinners and holiday feasts alike.

Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is how a handful of simple, everyday ingredients come together to create something truly special. Each component brings unique texture, color, and flavor that makes this dish shine.

Butternut Squash: Choose a medium squash, peeled and cubed, for that perfect sweet, nutty base and beautiful orange color.
Olive Oil: Helps the squash caramelize in the oven and adds richness to every bite.
Honey: Gives the squash a glossy finish and deepens its natural sweetness—maple syrup works wonderfully if you want a vegan option.
Cinnamon: Adds a warm, aromatic note that takes the flavor to cozy new heights.
Salt: Balances the sweetness and brings out the savory undertones.
Black Pepper: Offers a subtle kick and rounds out the flavors.
Dried Cranberries: A burst of tartness and color that pairs beautifully with the squash and honey.
Chopped Pecans: Provide toasty crunch and a buttery flavor—toast them lightly for the best texture.
Crumbled Feta Cheese: The creamy, tangy finish that ties everything together; plant-based feta is a great alternative for vegans.
Chopped Parsley (optional): Sprinkling some fresh parsley on top adds a lively green accent and a hint of freshness.

How to Make Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper; this not only keeps cleanup easy but also helps prevent sticking so you get beautifully caramelized squash every time.

Step 2: Season the Butternut Squash

In a big mixing bowl, toss the cubed butternut squash with olive oil, honey, cinnamon, salt, and black pepper. Make sure every piece gets coated—this step is key to infusing the squash with that sweet, savory, and aromatic flavor profile that makes Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta so irresistible.

Step 3: Roast to Perfection

Spread the seasoned squash out in a single layer on your prepared baking sheet. Pop it into the oven and roast for 25 to 30 minutes, flipping halfway through. You want the edges to be lightly caramelized and the centers melt-in-your-mouth tender.

Step 4: Add the Pecans

For the last five minutes of roasting, scatter the chopped pecans over the squash. This extra step lets the pecans toast gently, deepening their flavor and adding that signature crunch without burning.

Step 5: Finish with Cranberries and Feta

Once the squash is roasted and the pecans are fragrant, transfer everything to a serving dish. Gently fold in the dried cranberries and crumbled feta cheese. The cranberries will plump up from the warmth, and the feta will soften slightly, creating the perfect finishing touch for your Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta.

Step 6: Garnish and Serve

If you’re feeling fancy, sprinkle some chopped fresh parsley on top for a pop of green and a hint of freshness. Serve your masterpiece warm and enjoy the rave reviews!

How to Serve Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

Garnishes

This dish looks stunning all on its own, but a little extra flourish never hurts. A scattering of fresh parsley adds brightness, while a few extra cranberries or pecans on top make it even more eye-catching. For a holiday table, consider a light drizzle of honey or a sprinkle of pumpkin seeds for extra texture.

Side Dishes

Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta fits right in alongside roasted turkey or chicken, but it’s equally delicious with vegetarian mains like lentil loaf or wild rice pilaf. It pairs beautifully with leafy green salads, creamy mashed potatoes, or warm grain dishes for a complete, satisfying meal.

Creative Ways to Present

For a show-stopping presentation, try serving the squash mixture in a hollowed-out roasted squash half. You can also pile it high on a rustic platter or arrange it in individual ramekins for elegant dinner parties. Leftovers are fantastic tossed with quinoa or tucked into wraps for a colorful lunch the next day.

Make Ahead and Storage

Storing Leftovers

Leftover Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta will keep beautifully in an airtight container in the refrigerator for up to four days. The flavors meld together even more as it sits, making it a tasty option for meal prep or next-day lunches.

Freezing

If you want to freeze this dish, do so before adding the feta and cranberries. The roasted squash and pecans freeze well for up to two months. Thaw overnight in the fridge, then reheat and stir in the cheese and cranberries just before serving for the best texture and flavor.

Reheating

To reheat, simply spread the leftovers on a baking sheet and warm in a 350°F (175°C) oven for 10 to 15 minutes. This helps the squash stay caramelized and the pecans keep their crunch. You can also use the microwave for convenience, but the oven delivers the best texture.

FAQs

Can I use a different type Side Dish

Absolutely! While butternut squash is classic for Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta, acorn or delicata squash also work well—just adjust the roasting time as needed since some varieties cook a bit faster.

What can I substitute for pecans?

If you’re not a fan of pecans or have a nut allergy, try pumpkin seeds or sunflower seeds for a similar crunch. Walnuts are another great alternative and add their own rich, earthy flavor to the mix.

Is there a vegan alternative for feta?

Definitely! There are several delicious plant-based feta cheeses available at most grocery stores. You can also use a sprinkle of nutritional yeast for a bit of cheesy tang if you prefer to skip the cheese altogether.

Can this dish be served at room temperature?

Yes, Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is delicious at room temperature, making it a convenient option for potlucks, picnics, or buffets where keeping things piping hot isn’t practical.

How can I make this recipe even more festive?

Try adding a pinch of nutmeg or a handful of pomegranate arils for a jewel-like finish! A drizzle of balsamic glaze right before serving also makes the flavors pop and adds a touch of elegance for special occasions.

Final Thoughts

I can’t wait for you to try Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta in your own kitchen. It’s one of those recipes that’s as joyful to eat as it is to share, and I promise it will bring a little extra sparkle to any meal or gathering. Give it a try, and let your taste buds celebrate the magic of these classic fall flavors!

Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 6 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is a delightful side dish combining tender, caramelized squash with the tartness of cranberries, the crunch of toasted pecans, and creamy feta cheese. Perfect for autumn and holiday meals, this recipe balances sweet and savory flavors in a colorful, easy-to-make dish.

Ingredients

Scale

Vegetables and Fruits

1 medium butternut squash (about 2–2½ lbs), peeled and cubed
1/2 cup dried cranberries
Chopped parsley for garnish (optional)

Oils and Sweeteners

2 tablespoons olive oil
2 tablespoons honey

Spices and Seasonings

1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper

Nuts and Cheese

1/2 cup chopped pecans
1/3 cup crumbled feta cheese

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This ensures easy cleanup and prevents sticking.
Toss Butternut Squash with Seasonings: In a large bowl, combine the peeled and cubed butternut squash with olive oil, honey, cinnamon, salt, and black pepper. Toss thoroughly until all pieces are evenly coated for balanced flavor and caramelization.
Roast the Squash: Spread the seasoned squash in a single layer on the prepared baking sheet. Roast in the oven for 25–30 minutes, flipping halfway through to promote even cooking and caramelization, until the squash is tender and lightly golden.
Toast Pecans: During the last 5 minutes of roasting, sprinkle the chopped pecans evenly over the squash on the baking sheet. This step toasts the pecans slightly, enhancing their flavor and crunch.
Combine and Serve: Remove the baking sheet from the oven and transfer the roasted squash and pecans to a serving dish. Gently fold in the dried cranberries and crumbled feta cheese, distributing them evenly. Garnish with chopped parsley if desired and serve warm for the best flavor experience.

Notes

For a vegan version, substitute maple syrup for honey and use plant-based feta cheese.
This dish is an eye-catching and flavorful side perfect for holiday meals or any autumn dinner.
To save time, the butternut squash can be peeled and cubed in advance and stored in the refrigerator.
Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American