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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- 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.
- 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.
- Roast the squash in the preheated oven for 20-25 minutes, turning once midway to promote even browning and achieve a tender, caramelized texture.
- 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.
- Remove the baking sheet from the oven and immediately scatter dried cranberries across the squash for a burst of tangy sweetness.
- Crumble feta cheese over the warm squash to create a creamy, salty contrast to the sweet and caramelized vegetables.
- Drizzle honey generously over the entire dish, allowing it to mingle with the roasted squash and create a glossy, sweet glaze.
- Gently toss the ingredients to distribute the honey, pecans, cranberries, and feta evenly throughout the dish.
- 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