Description
This Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is a cozy, crowd-pleasing dish perfect for the holidays or any weeknight dinner. Roasted butternut squash is tossed in sweet honey, sprinkled with tart dried cranberries, crunchy toasted pecans, and creamy feta cheese. It’s a festive and vibrant side that brings together sweet, savory, and tangy flavors in one easy recipe. Whether you’re looking for quick holiday food ideas, an easy dinner recipe, or nutritious vegetarian meal inspiration, this dish is sure to become a seasonal favorite.
Ingredients
3 pounds butternut squash, peeled and cubed
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dried cranberries
1/3 cup pecans, toasted and chopped
1/4 cup feta cheese, crumbled
1 teaspoon fresh thyme leaves
Instructions
1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a large bowl, toss cubed squash with olive oil, honey, salt, and pepper.
3. Spread squash evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through.
4. While squash is roasting, toast pecans in a dry skillet over medium heat for 3–5 minutes.
5. Remove squash from oven and transfer to serving bowl.
6. Add dried cranberries and toasted pecans to the squash.
7. Sprinkle crumbled feta and fresh thyme over the top.
8. Serve warm and enjoy immediately.
Notes
Make sure to cut the squash evenly to ensure even roasting.
Toast the pecans just before serving for extra crunch and flavor.
Add cranberries after roasting to keep them soft and plump.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 10g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg