Description
Honey Roasted Butternut Squash with Cranberries and Feta is a flavorful, sweet and savory side dish that combines roasted butternut squash, tangy cranberries, and creamy feta. It’s perfect for holiday meals and family gatherings, offering a balance of richness and freshness.
Ingredients
Scale
- 3 lb large butternut squash, peeled and chopped
- 1–2 TBSP extra virgin olive oil
- Salt, pepper, and garlic powder to taste
- 1–2 cups fresh cranberries
- 2–3 TBSP honey plus extra to taste
- ¼ cup finely crumbled feta
- Ground cinnamon to taste
- Fresh or dried parsley to garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly drizzle or spray a baking sheet with olive oil.
- Add cubed butternut squash to the baking sheet and drizzle with another layer of olive oil.
- Season with salt, pepper, and garlic powder to taste.
- Roast the squash for 25 minutes, checking halfway to ensure even roasting.
- After 25 minutes, add fresh cranberries to the roasting pan.
- Return the pan to the oven for 10-15 minutes or until the cranberries soften and burst.
- Remove the pan from the oven and sprinkle with ground cinnamon, then drizzle with honey.
- Add crumbled feta on top and garnish with parsley for color.
- Serve hot and enjoy!
Notes
- Fresh cranberries will provide a tart flavor, while dried cranberries are sweeter. Adjust honey based on the type of cranberries used.
- For a vegan version, substitute honey with maple syrup and omit feta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven for best results, adding feta and honey just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 122 kcal
- Sugar: 9 g
- Sodium: 75 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 5 mg