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
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
Nutrition
- Serving Size: 3/4 cup
- Calories: 210
- Sugar: 10g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
