Crispy Honey-Roasted Butternut with Cranberries, Feta, and Pumpkin Seeds Recipe

Introduction

This Crispy Honey-Roasted Butternut squash is a delightful blend of sweet, savory, and tangy flavors. With tender roasted squash, juicy cranberries, and a touch of honey, it makes a perfect side dish for any meal. The feta and pumpkin seeds add just the right amount of creaminess and crunch.

Ingredients

• 1 butternut squash, peeled and chopped into 1-inch pieces
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup fresh cranberries
• 1-2 tablespoons honey
• ¼ teaspoon cinnamon
• ¼ cup feta cheese, crumbled
• 2 tablespoons pumpkin seeds (for added crunch)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, toss the chopped butternut squash with olive oil, garlic powder, salt, and pepper until evenly coated.
3. Step 3: Spread the squash pieces evenly on the prepared baking sheet and roast for 20-25 minutes, or until tender and golden brown.
4. Step 4: While the squash roasts, combine fresh cranberries with honey and cinnamon in a small bowl, stirring gently to coat.
5. Step 5: After the initial roasting time, remove the baking sheet from the oven and sprinkle the honey-coated cranberries evenly over the squash.
6. Step 6: Return the baking sheet to the oven and roast for an additional 5-7 minutes, until the cranberries begin to soften.
7. Step 7: Transfer the roasted squash and cranberries to a serving dish. Sprinkle with crumbled feta cheese and pumpkin seeds for added flavor and texture.
8. Step 8: Drizzle a little extra honey on top if desired, then serve warm.

Tips & Variations

• Use maple syrup instead of honey for a different sweet note and a vegan option.
• Add chopped fresh herbs like thyme or rosemary for an herbal twist.
• For extra crunch, toast the pumpkin seeds lightly before sprinkling on top.
• Swap cranberries for pomegranate seeds if fresh cranberries aren’t available.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through. The squash may soften slightly after reheating but will remain flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can roast the butternut squash and prepare the cranberry mixture ahead of time. Just combine and roast the cranberries on top shortly before serving to keep their texture fresh.

Can I use frozen cranberries instead of fresh?

Frozen cranberries can be used, but fresh ones provide a better texture and taste. If using frozen, thaw and drain excess liquid to avoid extra moisture during roasting.

Crispy Honey-Roasted Butternut with Cranberries, Feta, and Pumpkin Seeds Recipe

Print Recipe

★★★★★

4.4 from 502 reviews

This Crispy Honey-Roasted Butternut recipe features tender, golden roasted butternut squash tossed with sweet honey-coated cranberries, a hint of cinnamon, and finished with salty feta cheese and crunchy pumpkin seeds. It’s a vibrant, seasonal side dish perfect for cozy dinners and festive gatherings, combining sweet, savory, and tangy flavors with delightful textures.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Butternut Squash

• 1 butternut squash, peeled and chopped into 1-inch pieces
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Salt and pepper, to taste

Cranberry Topping

• 1 cup fresh cranberries
• 1–2 tablespoons honey
• ¼ teaspoon cinnamon

Garnish

• ¼ cup feta cheese, crumbled
• 2 tablespoons pumpkin seeds

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Toss Butternut Squash: In a large bowl, combine the chopped butternut squash with olive oil, garlic powder, salt, and pepper, tossing until the squash is evenly coated with the seasoning and oil.
3. Roast Squash: Spread the seasoned butternut squash pieces evenly across the prepared baking sheet. Roast them in the preheated oven for 20-25 minutes, or until the squash is tender when pierced with a fork and develops a golden brown color.
4. Prepare Cranberry Mixture: While the squash roasts, mix fresh cranberries with honey and cinnamon in a small bowl, ensuring the cranberries are well-coated and the spices are evenly distributed.
5. Add Cranberries and Continue Roasting: After 25 minutes, remove the baking sheet from the oven. Evenly sprinkle the honey-coated cranberries over the roasted squash. Return the baking sheet to the oven and roast for an additional 5-7 minutes until the cranberries soften and begin to blister.
6. Assemble and Garnish: Once the roasting is complete, transfer the squash and cranberries to a serving dish. Sprinkle crumbled feta cheese and pumpkin seeds on top for added texture and flavor. Optionally, drizzle a little extra honey over the dish before serving warm.

Notes

• The roasting time may vary depending on the size of the squash pieces; smaller pieces roast faster.
• If you prefer a less sweet dish, reduce the honey in the cranberry mixture to 1 tablespoon.
• To add more depth, consider adding a pinch of nutmeg or ground cloves to the cranberry mixture.
• This dish pairs wonderfully with roasted meats or as part of a vegetarian meal.
• For a nut-free option, omit pumpkin seeds or substitute with toasted sunflower seeds.

Keywords: butternut squash, honey roasted, cranberries, feta cheese, pumpkin seeds, fall side dish, vegetarian, roasted vegetables