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Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is a delightful fall dish that balances sweet and savory flavors. Tender butternut squash caramelized in honey pairs perfectly with tart cranberries, crunchy pecans, and creamy feta cheese. This easy-to-make recipe not only creates a stunning presentation but also becomes the centerpiece of any gathering, from festive celebrations to cozy weeknight dinners.

  • Total Time: 50 minutes
  • Yield: Serves approximately 6 people 1x

Ingredients

Scale
  • 4 cups butternut squash (cubed)
  • 2 tbsp olive oil
  • 3 tbsp honey
  • 1 cup dried cranberries (unsweetened)
  • 1 cup chopped pecans
  • 1/2 cup feta cheese (crumbled)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss cubed butternut squash with olive oil, honey, salt, and pepper until evenly coated.
  3. Spread the mixture on a parchment-lined baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
  4. Stir in cranberries and pecans; return to the oven for an additional 5-10 minutes.
  5. Remove from oven and sprinkle crumbled feta on top before serving.
  • Author: Laura Lopez
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 250
  • Sugar: 12g
  • Sodium: 210mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 6g
  • Protein: 6g
  • Cholesterol: 15mg

Keywords: - For variations, substitute walnuts for pecans or use goat cheese instead of feta. - Add spices like cinnamon or cayenne pepper for an extra kick. - Leftovers can be stored in an airtight container in the fridge for up to three days.