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
Scale
- 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