Description
This Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is a warm, comforting side dish full of color and flavor. Sweet roasted squash meets tart cranberries, crunchy pecans, and creamy feta in a dish that’s perfect for holiday tables or cozy dinners.
Ingredients
1 large butternut squash (about 3 lbs), peeled and cubed
2 tablespoons olive oil
2 tablespoons honey
0.5 teaspoon ground cinnamon
Salt and pepper to taste
0.5 cup dried cranberries
0.5 cup chopped pecans, lightly toasted
0.33 cup crumbled feta cheese
Optional: fresh thyme for garnish
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Peel and cube the butternut squash into 1-inch pieces.
3. Toss squash cubes with olive oil, honey, cinnamon, salt, and pepper until evenly coated.
4. Spread on the baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through.
5. Sprinkle cranberries and pecans over the roasted squash, and return to the oven for 5-7 minutes.
6. Remove from oven and transfer to a serving dish. Top with feta and optional thyme.
7. Serve warm.
Notes
This dish is best served warm, but leftovers reheat well.
Use maple syrup instead of honey for a different twist.
To toast pecans, heat in a dry skillet over medium heat for 3-5 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 13g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Keywords: fall, squash, Thanksgiving, vegetarian, gluten-free