As fall begins to sweep in with its crisp air and changing leaves, I can’t help but feel immense gratitude for the warm, hearty dishes that come with the season. And what better way to celebrate autumn than with this delightful Honey Roasted Butternut Squash with Cranberries and Feta? It’s a simple yet elegant recipe that brings together the earthy sweetness of butternut squash, the tangy pop of cranberries, and the creamy saltiness of feta. Every bite of this dish feels like a warm embrace from the season itself.
I’ve made this recipe countless times, and each time it gets better. Whether you’re serving it as a holiday side or enjoying it on a cozy weeknight, this dish is guaranteed to impress. Plus, it’s so versatile that you can easily switch things up to match your taste. Let’s dive in!
Ingredients
You don’t need much to make this crowd-pleaser – just a handful of pantry staples and a fresh squash!
- 1 large butternut squash, peeled and cubed
- 3 tbsp olive oil
- 2 tbsp honey
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/3 cup crumbled feta cheese
- Fresh parsley (optional, for garnish)
The combination of the squash’s caramelized sweetness with the cranberries and feta is mouthwatering. And the smell when this is roasting? Simply incredible!!
How to Make Honey Roasted Butternut Squash with Cranberries and Feta
This recipe is as simple as it is delicious – so you’ll have it on the table in no time!
Step 1: Prep the Squash
Start by preheating your oven to 400°F (200°C). While that heats up, peel and cube your butternut squash. The smaller the cubes, the quicker they’ll roast, so aim for roughly 1-inch pieces.
Step 2: Season and Roast
Toss the butternut squash cubes in olive oil, honey, and a good pinch of salt and pepper. Spread them out evenly on a large baking sheet, making sure the pieces aren’t crowded (you want them to roast, not steam!). Roast for about 25-30 minutes, or until the squash is tender and caramelized at the edges.
Step 3: Add Cranberries
About 5 minutes before the squash is done, sprinkle the dried cranberries over the roasting squash. This allows them to soften slightly and absorb some of that honey-infused heat.
Step 4: Finish with Feta
Once the squash is roasted to perfection, remove it from the oven and immediately sprinkle the crumbled feta over the top. The heat from the squash will slightly soften the feta, giving it an irresistible creaminess. Garnish with fresh parsley if you like, and serve warm!
Details and Nutritional Information
Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 260 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 10 mg
Notes and Tips for Perfect Honey Roasted Butternut Squash
- Size matters: Make sure the squash cubes are roughly the same size so they cook evenly.
- Roast at high heat: A hot oven ensures you get beautifully caramelized edges without overcooking the inside.
- Cranberries last: Don’t add the cranberries too early, or they’ll get too dry. Toss them in during the last few minutes of roasting for the perfect texture.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can roast the squash and store it in the fridge for up to 2 days. Just reheat in the oven and add the feta and cranberries before serving.
What’s the best way to peel a butternut squash?
Peeling a butternut squash can be tricky, but I’ve found using a sturdy vegetable peeler works best. Start by slicing off the ends, then peel the skin in downward strokes before cutting the squash in half and scooping out the seeds.
Can I use frozen butternut squash?
Yes, you can! Just make sure to thaw and pat it dry to remove any excess moisture before roasting.
Storage Instructions
If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3 days. To reheat, pop the squash in the oven at 350°F until warmed through. I don’t recommend freezing this dish, as the texture of the squash and feta can become a bit watery once thawed.
More Fall-Inspired Desserts to Try
If you loved this honey roasted butternut squash, here are a few more seasonal recipes I think you’ll adore:
- Praline Pumpkin Upside-Down Cake: A Fall Dessert to Swoon Over
- Dulce de Leche Pumpkin Cupcakes – Perfect for Fall
Conclusion
That’s it! This Honey Roasted Butternut Squash with Cranberries and Feta is a delightful dish that celebrates the flavors of fall. I hope you give it a try – I’m sure it’ll become a staple in your kitchen just like it has in mine!
Print
Honey Roasted Butternut Squash with Cranberries and Feta
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A heartwarming autumn dish that combines the natural sweetness of honey-roasted butternut squash with the tartness of cranberries and the creamy saltiness of feta. This dish is as beautiful as it is delicious and works perfectly as a side for holiday feasts or a cozy dinner. It’s easy to make and packed with fall flavors!
Ingredients
- 1 large butternut squash, peeled and cubed
- 3 tbsp olive oil
- 2 tbsp honey
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/3 cup crumbled feta cheese
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash into 1-inch pieces.
- In a large bowl, toss the cubed squash with olive oil, honey, salt, and pepper until evenly coated.
- Spread the squash out on a large baking sheet in a single layer.
- Roast the squash for 25-30 minutes, turning halfway through, until tender and caramelized at the edges.
- Five minutes before the squash is done, sprinkle the cranberries over the squash to soften.
- Remove from the oven and immediately sprinkle crumbled feta over the top.
- Garnish with fresh parsley, if desired, and serve warm.
Notes
- For a vegan option, substitute honey with maple syrup and omit the feta, or use a plant-based feta alternative.
- You can swap dried cranberries with pomegranate seeds or dried cherries for a different flavor twist.
- This dish can be made ahead of time – just store the roasted squash in the fridge and add the feta and cranberries before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Keywords: Butternut squash, roasted squash, fall recipe, honey roasted squash, cranberries, feta, holiday side dish