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