Description
This Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is a warm, vibrant side dish that balances sweet and savory in every bite. Roasted squash meets tart cranberries, buttery pecans, and tangy feta, making it a perfect companion for holiday meals or cozy dinners at home.
Ingredients
2 ½ pounds butternut squash, peeled and cubed
2 tablespoons olive oil
2 tablespoons honey
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup dried cranberries
⅓ cup pecans
⅓ cup crumbled feta cheese
1 teaspoon fresh thyme leaves (optional)
Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Peel, seed, and cube the butternut squash into 1-inch pieces.
3. Place the squash on the baking sheet and drizzle with olive oil and honey. Season with salt and pepper. Toss to coat evenly.
4. Spread the squash in a single layer and roast for 25–30 minutes, flipping once halfway through.
5. Five minutes before the squash is done, sprinkle cranberries and pecans over the squash and return to the oven.
6. Remove from oven, let cool slightly, and transfer to a serving dish.
7. Top with crumbled feta and fresh thyme if using. Serve warm or at room temperature.
Notes
For better caramelization, avoid overcrowding the baking sheet. Use two sheets if needed.
Add cranberries and pecans only at the end to prevent burning.
For a vegan version, use maple syrup and dairy-free feta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg