Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

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Sweet, savory, and just the right amount of tangy, this Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is a show-stealer. Perfect for holidays, cozy dinners, or any time you want a vibrant, flavorful side dish, it combines roasted caramelized squash with bursts of tart cranberries, buttery pecans, and creamy feta crumbles.

What makes this dish special is the layering of textures and tastes. The honey glaze caramelizes in the oven, enhancing the squash’s natural sweetness. Then, you get the zing from cranberries, crunch from toasted pecans, and salty bite from feta—each forkful feels like fall on a plate.

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What Kind of Butternut Squash Should I Use?

Look for a firm, medium-sized butternut squash with matte skin and no bruises. The neck section is easier to cube, but both the neck and bulb can be used for roasting. If you’re short on time, pre-cubed squash works too—just ensure it’s fresh and not slimy.

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Ingredients for the Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

• 1 large butternut squash (about 3 lbs), peeled and cubed
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans (lightly toasted)
• 1/3 cup crumbled feta cheese
• Optional: fresh thyme for garnish

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How To Make the Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

Step 1: Prep the Squash

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Peel and cube the butternut squash into roughly 1-inch pieces.

Step 2: Season and Roast

Toss the cubed squash with olive oil, honey, cinnamon, salt, and pepper until well coated. Spread them in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until golden and tender.

Step 3: Add Cranberries and Pecans

Sprinkle the cranberries and pecans over the roasted squash. Return to the oven for 5-7 more minutes to warm through and lightly toast the nuts.

Step 4: Finish and Serve

Remove from oven and transfer to a serving dish. Top with crumbled feta and garnish with fresh thyme if desired. Serve warm.

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Serving and Storing Your Honey Roasted Butternut Squash

This dish shines when served fresh and warm, making it ideal as a side for roasted chicken, turkey, or pork. The leftovers are just as delightful the next day—store them in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave before serving.

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Frequently Asked Questions

How do I toast pecans without burning them?

Place them on a dry skillet over medium heat, stirring often for 3-5 minutes until fragrant. Or bake at 350°F for about 8 minutes.

Can I make this dish ahead of time?

Yes! Roast the squash and store it separately. Add cranberries, pecans, and feta just before serving and reheat in the oven.

Can I use maple syrup instead of honey?

Absolutely. Maple syrup brings a deeper, earthy sweetness and works beautifully in this recipe.

What can I substitute for feta?

Try goat cheese or blue cheese for a different tang, or skip it entirely for a dairy-free version.

Is this dish gluten-free?

Yes, all the ingredients listed are naturally gluten-free.

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Want More Side Dish Ideas?

If you love this colorful combo, you might enjoy exploring more fall-inspired or veggie-centric recipes:

• Oven Roasted Root Vegetables
• Mexican Potatoes: A Flavorful Side Dish You’ll Love
• Giant Zucchini Parmesan
• Broccoli Salad
• Candied Jalapeños: The Perfect Sweet and Spicy Treat

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest board for fall sides or veggie dishes so you can come back to it again.

And I’d love to hear how yours turned out! Did you swap the pecans for walnuts? Maybe tried a little balsamic glaze drizzle? Let me know in the comments.

You can also check out my Pinterest board where I post new, seasonal favorites every week!

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