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