Description
Looking for a cozy, colorful, and crowd-pleasing side dish? This Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta delivers bold flavors and gorgeous texture in every bite. With caramelized roasted squash, chewy cranberries, creamy feta, and crunchy pecans, it’s a dish that shines for holiday gatherings or as a quick weeknight dinner side. It’s naturally gluten-free, easily vegetarian, and packed with seasonal goodness. Perfect for easy dinner ideas, healthy snacks, or vibrant fall food ideas, this recipe brings sweet and savory together in harmony.
Ingredients
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)
1/3 cup dried cranberries
1/3 cup crumbled feta cheese
1/2 cup pecan halves, roughly chopped
Fresh thyme leaves for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or silicone mat.
2. Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
3. In a large bowl, toss squash with olive oil, honey, salt, pepper, and cinnamon (if using).
4. Spread squash evenly on baking sheet, leaving space between cubes.
5. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
6. Add chopped pecans in the last 5 minutes of roasting to toast them.
7. Remove from oven and sprinkle with cranberries and feta while warm.
8. Transfer to serving dish, drizzle with extra honey if desired, and garnish with thyme.
Notes
Use maple syrup instead of honey for a vegan or deeper fall flavor.
Toast pecans separately in a dry pan if you prefer extra crunch.
Add cranberries and feta after roasting to avoid burning or melting.
Nutrition
- Serving Size: 1 portion
- Calories: 230
- Sugar: 10g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
Keywords: fall recipe, butternut squash, roasted vegetables, easy dinner, healthy side, gluten-free, holiday side dish