Roasted Butternut Squash with Cranberries and Feta

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Every fall, as soon as butternut squash starts filling the farmers’ markets, I rush home with a basket full of them. Roasting it brings out such a comforting sweetness, and pairing it with cranberries and feta takes it to another level. This Roasted Butternut Squash with Cranberries and Feta is one of those dishes that became an instant favorite in my kitchen.

The creamy squash, tangy cranberries, and salty feta are more than just a festive combo—they hit every note you’re craving from a cozy seasonal side dish. What I love most is how quickly it comes together while looking absolutely stunning on the table. It’s one of those deceptively easy dishes that always earns me compliments, and I’m always happy to share the recipe.

I often serve this with a roast chicken or even as a vegetarian main with a hearty grain salad on the side. It’s comforting, colorful, and bursting with fall flavor. Plus, it fits perfectly into a Thanksgiving spread or a simple weeknight dinner. If you’re into easy yet elevated sides, this one’s going to be a hit.

Why You’ll Love This Roasted Butternut Squash with Cranberries and Feta

This dish is a celebration of textures and flavors. The squash gets beautifully caramelized in the oven, which brings out its natural sweetness. Dried cranberries add a chewy tartness that balances the richness of the feta, while cracked black pepper and a drizzle of olive oil give the dish just enough savory depth.

It’s incredibly versatile: perfect for fall dinners, Thanksgiving sides, or a festive lunch. Plus, it’s a fantastic vegetarian option that doesn’t compromise on flavor. If you enjoy cozy dishes like Oven Roasted Root Vegetables or want something new to serve alongside Creamy Garlic Chicken Breasts, this will round out your table beautifully.

Even better, it reheats well, so you can prep it ahead of time for easy entertaining or next-day leftovers.

Ingredients

Butternut Squash: The star of the dish. Its sweet, nutty flavor becomes beautifully caramelized when roasted.

Olive Oil: Helps the squash roast evenly and adds a smooth, savory note.

Salt & Black Pepper: Enhances and balances the natural sweetness of the squash.

Dried Cranberries: They bring a tangy contrast and a touch of chewiness.

Feta Cheese: Adds creaminess and a salty kick that cuts through the sweetness.

Optional – Fresh Thyme or Rosemary: For added aroma and earthy flavor.

How to Make Roasted Butternut Squash with Cranberries and Feta

Step 1: Prep the Squash

Start by peeling the butternut squash, then cut it into 1-inch cubes. Scoop out the seeds and discard them. Preheat your oven to 400°F (200°C).

Step 2: Season and Roast

Toss the cubes with olive oil, salt, and black pepper. Spread them evenly on a parchment-lined baking sheet. Roast for 25-30 minutes until the edges are golden brown and the centers are tender.

Step 3: Add Cranberries

About 5 minutes before the squash finishes roasting, scatter the dried cranberries over the tray. This allows them to warm through and slightly plump up without burning.

Step 4: Finish with Feta

Remove the tray from the oven and let it sit for a few minutes. Then, crumble feta over the warm squash and cranberries. The feta softens slightly without melting completely, adding a lovely creamy texture.

Step 5: Garnish and Serve

Optionally, sprinkle some fresh thyme or rosemary over the top before serving. Serve warm as a side dish or let it cool slightly and serve over a bed of greens for a delicious autumn salad.

Recipe Variations and Possible Substitutions

You can easily adapt this Roasted Butternut Squash with Cranberries and Feta to suit your taste or dietary needs. If you’re avoiding dairy, try using a plant-based feta or omit it altogether and add a sprinkle of roasted sunflower seeds or pepitas for texture. Not a fan of cranberries? Swap them with dried cherries or chopped dates for a different kind of sweetness.

If you want to add more depth, try a drizzle of balsamic glaze over the finished dish. For a heartier version, mix in cooked quinoa or farro to turn it into a filling main. And don’t be afraid to experiment with spices—a pinch of cinnamon or smoked paprika can add a new dimension.

Serving and Pairing Suggestions

This dish pairs beautifully with roasted meats like chicken or pork, and it makes a great addition to holiday spreads. I also love serving it alongside a hearty soup or grain-based salad for a satisfying vegetarian dinner.

Turn it into a salad by letting it cool and tossing it with arugula, toasted nuts, and a simple vinaigrette. It’s equally good warm or at room temperature, so it’s great for potlucks or picnics.

Storage and Reheating Tips

Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, place the squash in a 350°F oven for about 10 minutes, or until warmed through. You can also reheat it gently in a skillet over medium heat.

If you’ve added greens or used it in a salad, I recommend storing the components separately and combining them just before serving to maintain texture.

FAQs

Can I make Roasted Butternut Squash with Cranberries and Feta ahead of time?

Yes, you can roast the squash and store it in the fridge for up to 2 days. Add the cranberries and feta just before serving for the best texture.

Is Roasted Butternut Squash with Cranberries and Feta healthy?

Absolutely. Butternut squash is rich in vitamins A and C, and using olive oil keeps it heart-healthy. The cranberries and feta add flavor without overloading on calories.

Can I freeze Roasted Butternut Squash with Cranberries and Feta?

Freezing is not ideal as it can alter the texture of the squash and cheese. It’s best enjoyed fresh or from the fridge within a few days.

What can I serve with Roasted Butternut Squash with Cranberries and Feta?

It goes well with roast meats, grain bowls, or even pasta. Try pairing it with Marry Me Chicken or Giant Zucchini Parmesan for a complete meal.

Related Recipe You’ll Like

If you’re in love with comforting fall flavors, you definitely need to try the Oven Roasted Root Vegetables. They’re just as vibrant and hearty, making them an ideal companion or alternative to this Roasted Butternut Squash with Cranberries and Feta. You may also enjoy the savory-sweet layers in our Creamy Garlic Chicken Breasts or the beautifully crisp Giant Zucchini Parmesan.

Save and Share This Recipe for Later

Don’t let this gem get lost in your feed! Be sure to pin this Roasted Butternut Squash with Cranberries and Feta to your favorite Pinterest board so you can revisit it whenever you need an impressive yet easy side dish. And if you love it as much as I do, consider sharing it with friends or family on Facebook, via email, or even in your group chat. It’s the kind of dish everyone will ask about, so spread the deliciousness!

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