Dreamy Honey Roasted Butternut Squash with Cranberries Recipe

Culinary magic happens when sweet meets savory in this honey roasted butternut squash with cranberries, pecans, and feta that promises a delightful twist on autumn’s favorite vegetable.

Warm golden cubes glisten with caramelized edges, beckoning you to take a bite.

Unexpected flavor combinations dance across each forkful, creating a symphony of textures and tastes.

Crisp pecans add a delightful crunch that contrasts beautifully with soft squash pieces.

Tangy feta cheese crumbles provide a salty counterpoint to the rich honey glaze.

Vibrant dried cranberries scatter across the dish, offering bursts of bright, sweet-tart intensity.

Seasonal ingredients blend seamlessly into a side dish that steals the spotlight from main courses.

FAQs

• Why use parchment paper for roasting?

Parchment paper prevents sticking, ensures even browning, and makes cleanup super easy without any extra oil or scrubbing.

• Can I use other types of squash?

Definitely! Acorn or kabocha squash work great as substitutes and will give similar delicious roasted results with the same seasonings.

• How do I know the butternut squash is perfectly roasted?

Look for golden brown edges and a tender texture when pierced with a fork. The squash should be soft but not mushy, with caramelized spots that show it’s cooked just right.

• Is toasting pecans necessary?

Toasting brings out the pecans’ rich, nutty flavor and adds a delightful crunch. It takes just 2-3 minutes and makes a big difference in the overall taste of the dish.

Butternut Squash That Roasts Sweet and Savory with Toppings

• Elevate Your Side Dish: Transform a simple butternut squash into a gourmet experience with minimal effort and maximum flavor punch.
• Quick Kitchen Magic: Easily impress family and friends with a sophisticated side that looks professionally prepared but requires basic cooking skills.
• Nutritional Powerhouse: Packed with vitamins, antioxidants, and a perfect balance of sweet and savory elements that make healthy eating deliciously enjoyable.
• Versatile Crowd-Pleaser: Suitable for holiday gatherings, weeknight dinners, or potluck events where you want to showcase your culinary creativity without spending hours in the kitchen.

Honey Roasted Butternut Squash with Cranberries & Feta Ingredients

• Butternut Squash: Sweet autumn vegetable perfect for roasting.
• Pecans: Crunchy nuts that add texture and nutty flavor.
• Feta Cheese: Tangy cheese that provides creamy contrast.
• Cranberries: Tart dried fruit for bursts of brightness.

• Garlic: Aromatic flavor enhancer.
• Cinnamon: Warm spice that complements squash.
• Salt, Pepper: Essential seasonings for balanced taste.

• Honey: Sweet drizzle that caramelizes and adds depth.
• Thyme: Fresh herb for aromatic garnish.

• Olive Oil: Helps squash roast evenly and become golden.
• Parchment Paper: Prevents sticking and ensures easy cleanup.

Roasting Butternut Squash with Honey, Cranberries, and Pecans

Step 1: Warm Up the Oven

Set your oven to a toasty 400°F and grab a baking sheet. Line it with parchment paper to prevent any sticky situations.

Step 2: Prepare the Squash

• Olive oil
• Minced garlic
• Ground cinnamon
• Salt
• Black pepper

Toss everything together so each cube gets a delicious coating of seasoning.

Step 3: Roast to Golden Perfection

Spread the seasoned squash cubes on the prepared baking sheet. Make sure they’re in a single layer with some breathing room between them. Pop the sheet into the oven and roast for 20-25 minutes. You’ll know they’re ready when they’re fork-tender and have beautiful golden-brown edges.

Step 4: Toast the Nutty Goodness

Sprinkle raw pecans over the roasted squash. Return the baking sheet to the oven for 2-3 minutes to give the pecans a warm, toasty crunch.

Step 5: Add Sweet and Tangy Touches

Pull the baking sheet out of the oven. Scatter dried cranberries and crumble feta cheese over the squash. Drizzle everything with a generous stream of honey. Gently toss to mix all the flavors together.

Step 6: Finish with Fresh Herbs

Sprinkle some fresh thyme leaves on top for a burst of herbal freshness. Serve immediately and enjoy this incredible sweet and savory side dish that’ll make everyone at the table smile!

Butternut Squash Tips That Balance Cranberries and Feta

• Prep Squash Perfectly: Cut butternut squash into uniform 1-inch cubes for even roasting and consistent cooking time.
• Boost Flavor Intensity: Crush garlic instead of mincing to release more robust, aromatic oils that enhance the overall dish's taste profile.
• Control Roasting Precision: Use parchment paper to prevent sticking and ensure golden-brown edges without burning the squash.
• Maximize Nut Crunch: Toast pecans briefly to unlock their deep, rich flavor and create a crispy texture that complements the soft squash.
• Customize Dietary Needs: Swap feta with nutritional yeast for a vegan version or use dairy-free alternatives to accommodate different dietary preferences.

Preserve Honey Roasted Butternut Squash Mix Fresh

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Keep the feta and pecans separate to maintain their crispness.
• Transfer the roasted squash (without feta and pecans) to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Spread leftovers on a baking sheet, cover with foil to prevent drying. Warm at 350°F for 10-15 minutes until heated through. Add fresh feta and toasted pecans after reheating.
• Reheat in short 30-second intervals, stirring between each, to ensure even warming. Add pecans and feta after heating to preserve their texture.

Butternut Cranberry Squash Flavor Companions

• Pair with Rustic Red Wine: Choose a medium-bodied Pinot Noir or Grenache to complement the sweet and savory flavors of the roasted butternut squash, enhancing the dish's rich and complex taste profile.
• Create a Hearty Salad Companion: Toss mixed greens with a light apple cider vinaigrette to balance the sweetness of honey and cut through the richness of feta and pecans, providing a fresh contrast to the roasted squash.
• Match with Herb-Infused Protein: Serve alongside rosemary-roasted chicken or grilled turkey breast to create a harmonious meal that highlights the dish's autumnal warmth and depth of flavor.
• Elevate with Crisp White Wine Pairing: Select a Riesling or Gewürztraminer with slight sweetness to echo the honey notes and provide a bright, refreshing counterpoint to the squash's caramelized edges.

Butternut Squash Cranberry Mix Twists

• Vegan Butternut Bliss: Replace feta with roasted cashew cheese and use maple syrup instead of honey for a plant-based version.
• Low-Carb Squash Swap: Substitute butternut squash with roasted cauliflower or zucchini for a lighter, lower-carbohydrate alternative.
• Spicy Mediterranean Kick: Add za'atar spice blend, swap pecans for pine nuts, and use goat cheese instead of feta for a Mediterranean-inspired variation.
• Gluten-Free Harvest Bowl: Ensure all ingredients are certified gluten-free and serve over quinoa or cauliflower rice for a complete meal option.

Sweet And Savory Honey Roasted Butternut Squash With Cranberries, Pecans, And Feta Recipe

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4.5 from 38 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Honey roasted butternut squash with cranberries dances between sweet and savory, creating a symphony of autumn flavors on your plate. Crunchy pecans and creamy feta complete this irresistible side dish you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 medium butternut squash (~3 lbs or 1.36 kg), peeled, seeded, and chopped into cubes
• 1/2 cup (75 g) dried cranberries
• 1/2 cup (60 g) raw pecans
• 1/4 cup (30 g) crumbled feta cheese

Seasonings and Spices:

• 1 teaspoon cinnamon
• 2 tablespoons fresh thyme, for garnish
• Sea salt and freshly ground black pepper, to taste

Oils and Sweeteners:

• 2 tablespoons coconut or olive oil
• 2 tablespoons honey
• 1 garlic clove, minced

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Instructions

1. Preheat the oven to 400°F and prepare a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
2. Toss cubed butternut squash with olive oil, minced garlic, ground cinnamon, salt, and black pepper in a mixing bowl, ensuring each piece is evenly coated with the aromatic seasonings.
3. Arrange the seasoned squash pieces in a single layer on the prepared baking sheet, allowing enough space between cubes for proper caramelization and golden-brown edges.
4. Roast the squash in the preheated oven for 20-25 minutes, turning once midway to promote even browning and achieve a tender, caramelized texture.
5. Sprinkle raw pecans over the roasted squash during the last 2-3 minutes of cooking to gently toast and enhance their nutty flavor without burning.
6. Remove the baking sheet from the oven and immediately scatter dried cranberries across the squash for a burst of tangy sweetness.
7. Crumble feta cheese over the warm squash to create a creamy, salty contrast to the sweet and caramelized vegetables.
8. Drizzle honey generously over the entire dish, allowing it to mingle with the roasted squash and create a glossy, sweet glaze.
9. Gently toss the ingredients to distribute the honey, pecans, cranberries, and feta evenly throughout the dish.
10. Garnish with fresh thyme leaves to add a delicate herbal note and visual appeal before serving this vibrant and flavorful side dish.

Notes

• Enhance the roasting by cutting squash into uniform, bite-sized cubes for even caramelization and consistent cooking texture.
• Make the dish gluten-free and vegan by substituting feta with roasted sunflower seeds or dairy-free cheese alternative for added protein and crunch.
• Control honey sweetness by adjusting drizzle amount, allowing flexibility for those watching sugar intake or preferring less intense flavors.
• Prevent soggy squash by ensuring baking sheet isn’t overcrowded, giving vegetables space to roast and develop golden crispy edges.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 210
• Sugar: 15 g
• Sodium: 180 mg
• Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 4 g
• Protein: 3 g
• Cholesterol: 5 mg