Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

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The first time I made this Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta, it was meant to be a humble side dish. But from the very first bite, I knew it was the kind of recipe that could steal the whole show. The blend of naturally sweet squash, sticky honey, tart cranberries, crunchy pecans, and creamy feta creates a flavor combination that’s as comforting as it is exciting. It’s a warm, colorful bowl of texture and contrast that hits all the right notes on your palate.

I love how versatile this dish is—equally at home on a holiday table or as a quick weekday dinner side. It brings seasonal ingredients together with minimal fuss, and the result is downright addictive. If you’re looking for a cozy, impressive, and slightly unexpected dish that looks as good as it tastes, this is it.

Why You’ll Love This Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

This recipe has the kind of sweet-and-savory depth that makes it memorable. Roasting the squash in honey gives it a caramelized edge that balances perfectly with the tangy cranberries and salty feta. Toasted pecans add a wonderful crunch, while the thyme ties everything together with earthy freshness. It’s nutritious, elegant, and bursting with fall flavor. Plus, it’s easy enough to make ahead—ideal for busy days or entertaining.

What Kind of Butternut Squash Should I Use?

A medium-sized butternut squash (about 2-3 pounds) works beautifully here. Look for one with a matte skin and a long neck for easier peeling and dicing. Fresh squash holds its shape well during roasting and absorbs the honey and seasoning more evenly than pre-cut or frozen options.

Options for Substitutions

Don’t have pecans? Walnuts or almonds work just as well. If you’re dairy-free, you can skip the feta or use a plant-based alternative—vegan feta crumbles are widely available now. Maple syrup makes a great honey substitute, especially if you want a deeper, more robust sweetness. For a spicier twist, add a pinch of cayenne to the squash before roasting. And if cranberries aren’t your thing, try dried cherries or chopped apricots for a similar tangy note.

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Ingredients for this Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

Butternut Squash – This is the star of the dish. Its natural sweetness intensifies when roasted, and its firm texture holds up beautifully in the oven.

Olive Oil – Used to coat the squash for roasting, helping it brown nicely while adding richness.

Honey – Adds a light, floral sweetness and encourages caramelization in the oven.

Salt & Pepper – Basic seasonings that enhance the flavor of the squash and balance the sweetness of the honey.

Dried Cranberries – These bring a tart, chewy contrast to the soft, roasted squash.

Pecans – Add a nutty crunch that plays well with the tender vegetables.

Feta Cheese – Briny and creamy, feta brings a salty punch that contrasts beautifully with the sweet and savory elements.

Fresh Thyme – A few sprigs of thyme add an earthy, aromatic depth that rounds out the dish.

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Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to make cleanup easier. Peel and cube the butternut squash into 1-inch pieces.

Step 2: Toss the Squash

In a large mixing bowl, toss the squash with olive oil, honey, salt, and black pepper. Make sure every piece is well coated.

Step 3: Roast the Squash

Spread the coated squash in an even layer on the prepared baking sheet. Roast for 25-30 minutes, flipping once halfway through, until golden brown and fork-tender.

Step 4: Toast the Pecans

While the squash is roasting, toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring occasionally until fragrant. Set aside to cool.

Step 5: Combine Ingredients

Once the squash is roasted, transfer it to a serving bowl. Add the dried cranberries and toasted pecans.

Step 6: Add Final Touches

Sprinkle crumbled feta cheese over the warm mixture. Finish with a few fresh thyme leaves for added aroma and flavor.

Step 7: Serve Warm

Serve immediately while the squash is warm and the feta is slightly melty. This dish is best enjoyed fresh out of the oven, but leftovers are just as delicious reheated.

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How Long to Prepare the Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

Prep Time: Peeling and cubing the butternut squash takes about 15 minutes, depending on your knife skills. Measuring and gathering the remaining ingredients will only add another 5 minutes. Toasting the pecans and prepping the garnishes can be done while the squash roasts.

Cook Time: Roasting the squash takes around 25–30 minutes at 400°F. This ensures the cubes are soft on the inside and caramelized on the edges. Toasting the pecans adds another 3–5 minutes of stovetop time.

Total time is roughly 40–45 minutes from start to finish.

Tips for Perfect Honey Roasted Butternut Squash

• Cut the squash into even-sized cubes so they roast uniformly.
• Don’t overcrowd the baking sheet—use two pans if needed to allow the pieces to roast instead of steam.
• Toss the squash halfway through roasting for even caramelization.
• Add the cranberries after roasting so they stay plump and don’t dry out.
• Use high-quality feta for a creamy, salty contrast that ties the flavors together.

Watch Out for These Mistakes While Cooking

• Using pre-cut squash: It’s convenient, but often dries out quicker and doesn’t caramelize as nicely.
• Skipping the parchment paper: This can lead to sticking and burnt bits.
• Adding cranberries too early: They’ll become hard and bitter if roasted.
• Under-seasoning: Salt is key in balancing the sweetness—don’t skimp!
• Burning the pecans: Watch them closely on the stove, as they can go from toasted to burnt in seconds.

What to Serve With Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta?

1. Herb-Crusted Chicken

The mild sweetness of the squash pairs well with savory, herb-seasoned poultry.

2. Quinoa or Couscous

Serve it over a grain bowl for a hearty vegetarian main.

3. Garlic Green Beans

A crisp green side brings fresh balance to the sweet and savory flavors.

4. Pork Tenderloin

Earthy and slightly sweet pork flavors complement this squash dish perfectly.

5. Warm Lentil Salad

The protein and earthiness of lentils are a great backdrop to this festive dish.

Storage Instructions

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven at 350°F for 10–15 minutes or in the microwave for 1–2 minutes.

Freezer: While the squash can technically be frozen, the texture will become softer upon thawing. If freezing, store in a sealed container for up to 1 month. Reheat in the oven for better texture.

Make-Ahead Tip: You can roast the squash ahead of time and refrigerate it. Reheat just before serving, then add the cranberries, pecans, and feta.

Estimated Nutrition (Per Serving, Approximate)

• Calories: 220
• Fat: 13g
• Saturated Fat: 3g
• Carbohydrates: 24g
• Sugar: 10g
• Fiber: 4g
• Protein: 4g
• Sodium: 280mg

Frequently Asked Questions

Can I make this dish vegan?

Yes! Swap the honey for maple syrup and use a vegan feta alternative or omit the cheese.

Can I roast the squash ahead of time?

Absolutely. Store it in the fridge and reheat it before serving. Add the toppings after warming it up.

Can I use fresh cranberries?

You can, but they’re much more tart and may burst during roasting. Dried cranberries provide a better texture and sweetness balance.

What other herbs work besides thyme?

Rosemary or sage would work well. Just don’t overdo it—strong herbs can overpower the squash.

Can I double this recipe?

Definitely. Just make sure you use two baking sheets to avoid overcrowding, which can lead to steaming instead of roasting.

Conclusion

Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is a dish that brings comfort, color, and bold flavor to your table with very little effort. It’s a celebration of texture—roasted squash that’s tender and caramelized, crunchy nuts, chewy cranberries, and creamy feta. Whether you serve it as a holiday side or a weekday vegetarian main, it’s a guaranteed crowd-pleaser. Once you try it, don’t be surprised if it becomes a staple in your seasonal rotation.

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