Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

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Sweet, savory, and perfectly balanced, Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is a standout side dish that feels just as cozy on a weeknight dinner table as it does on a festive holiday spread. Roasted until caramelized, the butternut squash becomes tender and naturally sweet, while the honey glaze intensifies its golden flavor. The tart cranberries and creamy, salty feta introduce a beautiful contrast, and the toasted pecans add the perfect crunch.

This dish offers layers of texture and taste in every bite—earthy squash, sweet dried fruit, nutty richness, and a pop of tangy cheese—all brought together with aromatic herbs and a touch of cracked pepper. Not only does it taste phenomenal, but its vibrant colors make it a visual stunner, adding life to any plate. Whether you’re hosting friends or just want to treat yourself to something nourishing and full of flavor, this is a recipe that delivers every time.

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

• It’s the perfect harmony of sweet, savory, and tangy.
• Makes an impressive holiday side or weeknight favorite.
• Naturally gluten-free and easy to make vegetarian.
• Packed with texture—creamy, crunchy, chewy.
• Easy to prep ahead and reheat without losing quality.

Preparation Phase & Tools to Use (Essential Tools and Equipment, and Why They Matter)

To make this dish effortlessly, gather these essential tools:

• Sharp Chef’s Knife & Cutting Board: Butternut squash is firm and needs a solid knife to safely and cleanly dice.
• Vegetable Peeler: A sturdy peeler helps remove the tough skin of the squash with ease.
• Large Mixing Bowl: Perfect for tossing the squash with oil, honey, and spices to ensure even coating.
• Baking Sheet (Rimmed): A wide, rimmed baking sheet allows the squash to spread out and roast evenly without steaming.
• Parchment Paper or Silicone Mat: Prevents sticking and makes cleanup easier.
• Spatula or Tongs: For flipping the squash halfway through roasting.

Each tool contributes to efficiency, safety, and flavor development. Using the right tools ensures the squash roasts—not steams—and that the final texture is just right.

Preparation Tips

Choose a medium-sized butternut squash with a firm neck and minimal blemishes. Always peel and seed the squash thoroughly before dicing it into evenly sized cubes to promote uniform roasting. Don’t overcrowd the baking sheet—spread the cubes in a single layer to encourage browning and caramelization. Toast the pecans separately or toss them onto the sheet during the last few minutes of roasting to enhance their flavor without burning them. Finally, add cranberries and feta after roasting to keep their textures intact—this ensures you get those sweet pops of flavor and creamy bursts with every bite.

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

• 1 medium butternut squash (about 2 to 2.5 lbs), peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons honey (plus extra for drizzling, optional)
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon (optional, for warm notes)
• 1/3 cup dried cranberries (sweetened or unsweetened)
• 1/3 cup crumbled feta cheese
• 1/2 cup pecan halves, roughly chopped
• Fresh thyme leaves for garnish (optional)

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Step 1: Prep and Preheat

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat. This helps with even roasting and easy cleanup.

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Step 2: Peel and Dice the Butternut Squash

Using a sharp vegetable peeler, remove the skin from the butternut squash. Slice off the ends, then cut the squash in half lengthwise. Scoop out the seeds with a spoon and discard. Cut the squash into evenly sized 1-inch cubes for consistent roasting.

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Step 3: Toss with Olive Oil, Honey, and Seasonings

In a large mixing bowl, combine the diced squash, olive oil, honey, salt, black pepper, and cinnamon if using. Toss until all the pieces are well coated with the mixture.

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Step 4: Spread and Roast

Transfer the coated squash cubes to the prepared baking sheet. Spread them out in a single layer, making sure there is space between each cube to allow for proper roasting. Roast in the preheated oven for 25-30 minutes, flipping once halfway through. The squash should be tender and lightly caramelized on the edges.

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Step 5: Add Pecans for the Final 5 Minutes

During the last 5 minutes of roasting, sprinkle the chopped pecans over the squash. This gives them just enough time to toast and become fragrant without burning.

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Step 6: Finish with Cranberries and Feta

Once the squash is cooked and caramelized, remove it from the oven. Immediately sprinkle the dried cranberries and crumbled feta cheese over the hot squash. The warmth slightly softens the cranberries and allows the feta to cling nicely to the cubes.

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Step 7: Garnish and Serve

Transfer the finished dish to a serving bowl or platter. Drizzle with a little extra honey if desired, and garnish with fresh thyme leaves. Serve warm as a side dish, or even enjoy it chilled the next day as a sweet-savory salad.

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Notes

This dish is incredibly adaptable. You can substitute the feta with goat cheese for a milder tang or use maple syrup instead of honey for a more autumnal flavor. Toasting the pecans separately in a dry skillet for a few minutes before adding them ensures a deeper nutty taste. The dish also works beautifully with other types of winter squash, like acorn or kabocha, if butternut isn’t available. Consider this a canvas for seasonal creativity.

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Watch Out for These Mistakes While Cooking

• Cutting uneven squash cubes: Irregular pieces cook unevenly, leaving some too soft and others underdone.
• Overcrowding the baking sheet: This causes the squash to steam instead of roast. Use two sheets if necessary.
• Adding cranberries or feta too early: Cranberries can burn and feta can melt into a gooey mess if roasted. Always add these after roasting.
• Skipping the flip: Flipping the squash halfway ensures all sides caramelize evenly.
• Forgetting to toast the pecans: Raw pecans lack the depth that toasted ones add to the dish.

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Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, use a microwave for a quick warm-up, or reheat in a 350°F oven for about 10 minutes to preserve the texture. If prepping in advance, roast the squash and store it separately, then add cranberries, pecans, and feta just before serving for the freshest texture and flavor.

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Estimated Nutrition

Per Serving (based on 6 servings):

• Calories: ~230 kcal
• Protein: 3g
• Carbohydrates: 24g
• Sugar: 10g
• Fiber: 4g
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Cholesterol: 10mg
• Sodium: 270mg

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Frequently Asked Questions

Can I make this dish vegan?

Yes! Simply omit the feta or use a vegan feta alternative, and swap the honey with maple syrup or agave nectar.

Can I use frozen butternut squash?

You can, but it won’t caramelize as well as fresh squash. Thaw and pat dry thoroughly before roasting.

What other cheeses can I use instead of feta?

Goat cheese, blue cheese crumbles, or even shredded parmesan can be great alternatives.

How do I keep the pecans crunchy?

Add them only in the last 5 minutes of roasting or toast them separately, then mix them in just before serving.

Can I serve this dish cold?

Absolutely. It makes a fantastic chilled salad for lunch or a picnic.

Is this gluten-free?

Yes, all ingredients used are naturally gluten-free. Just double-check your dried cranberries and feta for any additives.

Can I add protein to make it a meal?

Definitely. Try grilled chicken, quinoa, or chickpeas for a protein boost.

How do I cut a butternut squash safely?

Use a sharp chef’s knife and stabilize the squash by cutting a flat base. Peel with a vegetable peeler and slice with care on a secure cutting board.

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Conclusion

Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is more than just a side dish—it’s a celebration of flavor and texture in one beautiful bowl. It’s versatile enough to grace your holiday table, complement a weeknight roast, or stand alone as a satisfying vegetarian meal. With its simple prep and gourmet taste, this dish brings warmth and color to any occasion. Add it to your seasonal recipe rotation, and it just might become a new favorite.

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