Description
Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is a cozy side dish that combines sweet and savory flavors.
Ingredients
Scale
- 1 medium butternut squash (about 2 to 2.5 lbs), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons honey (plus extra for drizzling, optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon (optional)
- 1/3 cup dried cranberries
- 1/3 cup crumbled feta cheese
- 1/2 cup pecan halves, roughly chopped
- Fresh thyme leaves for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or silicone mat.
- Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
- In a large bowl, toss squash with olive oil, honey, salt, pepper, and cinnamon (if using).
- Spread squash evenly on baking sheet, leaving space between cubes.
- Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
- Add chopped pecans in the last 5 minutes of roasting to toast them.
- Remove from oven and sprinkle with cranberries and feta while warm.
- Transfer to serving dish, drizzle with extra honey if desired, and garnish with thyme.
Notes
- This dish is naturally gluten-free.
- It can be made vegetarian easily.
- Perfect for holiday gatherings or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
Keywords: Honey Roasted Butternut Squash, Side Dish, Fall Recipes