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Sweet and Savory 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

If there’s one dish that feels like a warm hug on a chilly fall day, it’s this Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta. The blend of sweet and savory flavors, the comforting aroma, and that pop of color from the cranberries—it’s a side dish that’s perfect for any fall gathering, weeknight dinner, or holiday feast! Plus, it’s just as easy to make as it is impressive to serve.

Ready to bring a little autumn magic to your table? Let’s dive in!

Why You’ll Love This Honey Roasted Butternut Squash Recipe

This honey roasted butternut squash recipe isn’t just beautiful to look at—it’s a balance of earthy sweetness, rich nuttiness, and a touch of tanginess. Here’s what makes it irresistible:

  1. A Perfect Fall Combination: Butternut squash and cranberries are a quintessential autumn pairing, with a sweet honey glaze and crunchy pecans for texture.
  2. Sweet & Savory Bliss: The honey-roasted squash has natural sweetness, while feta brings a salty, creamy contrast, creating a full-flavor experience.
  3. Easy and Quick to Prepare: With just 10 minutes of prep and a few simple steps, this side dish comes together effortlessly.
  4. Nutritious and Satisfying: Butternut squash is loaded with fiber and vitamins, making this dish a nutrient-packed addition to any meal.

What Does It Taste Like?

Imagine fork-tender butternut squash coated in a warm cinnamon and honey glaze, with bursts of tart cranberry and a hint of garlic. The pecans add a crunchy nuttiness, and every bite has just the right amount of creaminess from the feta. It’s cozy, satisfying, and full of bold flavors!

Ingredients You’ll Need

Here’s everything you’ll need to create this delightful side dish:

  • 1 medium butternut squash (~3 lbs), peeled, seeded, and chopped into cubes
  • 2 tablespoons coconut or olive oil – for roasting
  • 1/2 cup dried cranberries – adds tartness and texture
  • 1/2 cup raw pecans – for a nutty crunch
  • 2 tablespoons honey – sweetens and glazes the squash
  • 1 garlic clove, minced – adds subtle warmth
  • 1/4 cup crumbled feta cheese – for creaminess and a tangy contrast
  • 1 teaspoon cinnamon – enhances the squash’s natural sweetness
  • 2 tablespoons fresh thyme – for garnish and a hint of freshness
  • Sea salt and freshly ground black pepper – to taste, for seasoning

Kitchen Tools You’ll Need

  • Large mixing bowl – to toss ingredients
  • Baking sheet – lined with parchment paper for easy cleanup
  • Sharp knife and peeler – for prepping the squash
  • Measuring spoons and cups – for precise measurements

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

This recipe is easy to follow and doesn’t require much hands-on time. Here’s the simple step-by-step:

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.

Step 2: Prepare the Squash

In a large bowl, combine the cubed butternut squash with 2 tablespoons of oil, minced garlic, 1 teaspoon of cinnamon, salt, and pepper. Toss everything together until the squash is well-coated in the seasoning mixture.

Step 3: Roast the Squash

Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes or until the squash is fork-tender and golden brown on the edges. This roasting brings out the natural sweetness and softens the squash perfectly.

Step 4: Add Pecans and Finish Roasting

Sprinkle the raw pecans over the roasted squash, then return the pan to the oven for an additional 2-3 minutes. This quick step toasts the pecans, bringing out their rich flavor without burning.

Step 5: Add Cranberries, Feta, and Honey

Remove the squash and pecans from the oven and immediately sprinkle the cranberries and crumbled feta cheese on top. Drizzle the 2 tablespoons of honey over the entire dish. Gently toss everything together so that the honey glazes the squash, cranberries, and pecans evenly.

Step 6: Garnish and Serve

Transfer your beautiful honey roasted butternut squash to a serving dish and garnish with fresh thyme. Serve warm and enjoy as a side dish for any meal.

What to Serve with This Sweet and Savory Side Dish

This recipe pairs beautifully with holiday classics like turkey, roast chicken, or even a hearty lentil loaf for a vegetarian option. It’s also a perfect match for grain dishes like quinoa, wild rice, or couscous, making it versatile for any occasion.

Tips for the Best Honey Roasted Butternut Squash

  1. Even Sizing for the Squash: Cutting the squash into evenly sized cubes ensures they cook uniformly.
  2. Customize the Sweetness: Adjust the honey based on your preference. Maple syrup is also a great alternative for a deeper, caramel-like sweetness.
  3. Make It Vegan: Substitute feta with a vegan cheese alternative or omit it altogether for a dairy-free version.
  4. Play with Spices: Add a pinch of nutmeg or smoked paprika for an extra layer of flavor.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving. Note that the texture of the squash may soften further when reheated, but the flavors will remain just as delightful!

Frequently Asked Questions (FAQ)

Q: Can I use another type of squash?
A: Absolutely! You can substitute butternut squash with acorn squash or even sweet potatoes for a slightly different texture and flavor profile.

Q: Is there a way to make this dish nut-free?
A: Yes, simply omit the pecans, or replace them with roasted pumpkin seeds or sunflower seeds for added crunch.

Q: Can I make this dish ahead of time?
A: You can roast the squash in advance, then add the cranberries, pecans, feta, and honey just before serving. A quick reheat in the oven will bring it back to life!

Q: What if I don’t have fresh thyme?
A: Fresh thyme is great for garnish, but dried thyme, rosemary, or even parsley can work in a pinch!

Nutritional Information (Per Serving)

  • Calories: ~220 kcal
  • Carbohydrates: 32g
  • Protein: 4g
  • Fat: 10g
  • Fiber: 5g
  • Sugar: 15g

This Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is a delicious way to enjoy the warmth and flavors of fall in every bite. Simple, wholesome, and just the right balance of sweet and savory, it’s a dish that’s sure to become a family favorite!

Craving More? Try These Cozy Recipes Next:

Loved this recipe? Don’t forget to leave a review and share your photos on Pinterest—let’s spread the autumn cheer together!

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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: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is a sweet and savory side dish that’s perfect for fall! Tender butternut squash is roasted with honey and cinnamon, then finished with dried cranberries, crunchy pecans, and creamy feta. Each bite is a burst of flavor, making it a festive addition to any meal!


Ingredients

Scale
  • 1 medium butternut squash (~3 lbs), peeled, seeded, and chopped into cubes
  • 2 tablespoons coconut or olive oil
  • 1/2 cup dried cranberries
  • 1/2 cup raw pecans
  • 2 tablespoons honey
  • 1 garlic clove, minced
  • 1/4 cup crumbled feta cheese
  • 1 teaspoon cinnamon
  • 2 tablespoons fresh thyme, for garnish
  • Sea salt and freshly ground black pepper, to taste

Instructions

  • Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • In a large bowl, combine cubed butternut squash with oil, minced garlic, cinnamon, salt, and pepper. Toss to coat evenly.
  • Spread seasoned squash on the prepared baking sheet in a single layer. Roast for 20-25 minutes until fork-tender and golden brown on edges.
  • Sprinkle raw pecans over the roasted squash and return to the oven for 2-3 minutes to toast.
  • Remove from the oven. Add cranberries and crumbled feta, and drizzle with honey. Toss gently to combine.
  • Garnish with fresh thyme before serving. Enjoy as a sweet and savory side dish!

Notes

  • For a vegan option, omit the feta or replace it with a dairy-free cheese alternative.
  • Maple syrup can replace honey for a deeper caramelized sweetness.
  • For added crunch, use roasted pumpkin seeds instead of pecans.
  • Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently before serving.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American, Holiday

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 220 kcal
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 10mg

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