Comfort Food Classics

Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

By Emma :

Everyday Culinary Delights👩‍🍳

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Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

This Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta recipe brings all the warm, cozy flavors you crave this season! With caramelized honey, fragrant cinnamon, nutmeg, and a hint of savory from feta cheese, this dish is as delicious as it is beautiful. Whether for a holiday gathering or a weeknight dinner, it’s a perfect balance of sweet and savory that’s sure to delight everyone at the table.


Why You’ll Love Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

  • Perfectly balanced flavors: The honey-roasted butternut squash adds sweetness, complemented by salty feta and tangy cranberries.
  • Quick and easy: A straightforward recipe that requires only one pan, making both prep and cleanup a breeze.
  • Versatile for any occasion: This honey roasted butternut squash is ideal for festive feasts or easy dinners.
  • Naturally beautiful presentation: Colorful and vibrant, it makes an impressive dish for any table.

What Does Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta Taste Like?

Imagine the natural sweetness of roasted butternut squash enhanced with honey, warm cinnamon, and nutmeg. Each bite delivers layers of flavor—subtle sweetness, tangy cranberries, creamy feta, and crunchy pecans—that make this honey roasted a seasonal standout.


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

  • 1 medium butternut squash – Peeled, seeded, and diced into 1-inch cubes
  • 2 tablespoons olive oil – Helps the squash roast to perfection
  • 2 tablespoons honey – For sweetness and caramelization
  • 1 teaspoon ground cinnamon – Adds warmth and depth
  • 1/2 teaspoon ground nutmeg – Complements the honey and cinnamon
  • Salt and pepper to taste
  • 1/3 cup dried cranberries – Adds tang and a pop of color
  • 1/3 cup pecans, roughly chopped – Provides crunch and a rich, nutty flavor
  • 1/4 cup crumbled feta cheese – Balances sweetness with savory creaminess
  • Fresh parsley – For garnish

Essential Tools for Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

  • Baking sheet lined with parchment paper: For easy roasting and cleanup.
  • Mixing bowl: For coating the butternut squash.
  • Sharp knife and vegetable peeler: Key tools for prepping the squash.

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

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: Season the Squash

In a large bowl, toss the diced butternut squash with olive oil, honey, cinnamon, nutmeg, salt, and pepper until evenly coated.

Step 3: Roast the Squash

Spread the seasoned squash in a single layer on the baking sheet. Bake for 25-30 minutes, flipping halfway, until tender and caramelized.

Step 4: Toast the Pecans

Add the chopped pecans to the baking sheet with about 5 minutes left, toasting them lightly for added crunch.

Step 5: Add Cranberries and Serve

Remove from the oven, toss with dried cranberries, and transfer to a serving dish. Top with crumbled feta and fresh parsley.


What to Serve with Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

This dish pairs beautifully with roasted meats, such as turkey, ham, or chicken. It also complements a hearty salad or quinoa for a lighter vegetarian meal, making it a versatile addition to any dinner table.


Tips for the Best Honey Roasted with Cranberries, Pecans, and Feta

  • Pick a ripe squash: Look for one with a firm, blemish-free skin.
  • Watch the roasting time: Flip halfway through for even caramelization.
  • Personalize the toppings: Walnuts or goat cheese work well in place of pecans or feta.
  • Season generously: Adjust salt, pepper, and spices to taste.

Storage Instructions

Store any leftover honey roasted in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven for 10 minutes or in the microwave for 1-2 minutes.


Frequently Asked Questions (FAQ)

1. Can I use frozen butternut squash?
Yes, thaw and pat dry before roasting for best results.

2. Can I make this dish vegan?
Omit the feta or use a vegan alternative for a vegan-friendly version.

3. What can I use instead of pecans?
Walnuts or almonds are great alternatives.


Nutritional Information (Per Serving)

  • Calories: 250 kcal
  • Carbohydrates: 32g
  • Protein: 3g
  • Fat: 13g
  • Fiber: 5g
  • Sugars: 16g

In Summary

This Honey Roasted with Cranberries, Pecans, and Feta is a delightful blend of seasonal flavors, perfect for gatherings or cozy nights in. It brings a festive flair to any table, with its vibrant colors and well-balanced flavors.


Looking for more seasonal recipes? Try these:

We’d love to see how your honey roasted butternut squash turned out! Share your photos on Pinterest and let us know how you enjoyed it.

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Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta


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  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Sweet and Savory Honey Roasted Butternut Squash recipe is a perfect blend of warm fall flavors and contrasting textures. Caramelized butternut squash cubes are tossed with honey, cinnamon, and nutmeg, then paired with dried cranberries, crunchy pecans, and creamy feta. This easy side dish brings a festive touch to holiday meals or a cozy sweetness to everyday dinners.


Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper, to taste
  • 1/3 cup dried cranberries
  • 1/3 cup pecans, roughly chopped
  • 1/4 cup crumbled feta cheese
  • Fresh parsley, for garnish

Instructions

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, toss the butternut squash with olive oil, honey, cinnamon, nutmeg, salt, and pepper until the squash is evenly coated.
  • Spread the squash cubes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and slightly caramelized.
  • In the last 5 minutes of roasting, add the chopped pecans to the baking sheet to toast them lightly.
  • Remove the baking sheet from the oven and immediately toss the roasted squash with the dried cranberries.
  • Transfer to a serving dish, sprinkle with crumbled feta, and garnish with fresh parsley. Serve warm.

Notes

  • Make it Vegan: Omit the feta cheese or replace it with a vegan alternative for a vegan-friendly version.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or microwave until warmed through.
  • Nut-Free Option: Substitute toasted pumpkin seeds for the pecans if desired.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 250 kcal
  • Sugar: 16g
  • Sodium: 150mg
  • Fat: 13g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 10mg

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