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