Description
This Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is the perfect sweet-and-savory side dish you’ll crave again and again. Roasted until golden and tender, the squash is tossed with a honey glaze, then finished with tart cranberries, crunchy toasted pecans, and creamy crumbled feta. It’s a beautiful, vibrant dish that’s great for holiday spreads or quick weeknight dinners. Whether you’re planning festive food ideas or browsing for a healthy snack or easy recipe, this dish checks every box—it’s simple, colorful, and bursting with bold flavor. Great for meal prep or family gatherings alike!
Ingredients
4 cups cubed butternut squash
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup dried cranberries
1/3 cup chopped pecans
1/4 cup crumbled feta cheese
1 teaspoon fresh thyme leaves (optional)
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cubed squash with olive oil, honey, salt, and pepper until evenly coated.
3. Spread the squash out on the prepared baking sheet in a single layer.
4. Roast for 25–30 minutes, tossing halfway, until squash is tender and caramelized.
5. Meanwhile, toast the pecans in a dry skillet over medium heat for 3–5 minutes until fragrant.
6. Remove roasted squash from the oven and transfer to a serving dish.
7. Sprinkle with dried cranberries, toasted pecans, and crumbled feta.
8. Garnish with fresh thyme if desired. Serve warm.
Notes
Use pre-cut squash to save time, but ensure pieces are uniform for even roasting.
For a dairy-free version, simply omit the feta or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 210
- Sugar: 9g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg