Description
This Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is the perfect fall side dish. With sweet roasted squash, tangy cranberries, crunchy pecans, and salty feta, it’s a festive, colorful, and delicious dish ideal for Thanksgiving or any cozy meal.
Ingredients
3 cups butternut squash, cubed
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt
1⁄2 teaspoon black pepper
1⁄3 cup dried cranberries
1⁄3 cup chopped pecans
1⁄4 cup feta cheese, crumbled
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss cubed butternut squash with olive oil, honey, salt, and pepper until evenly coated.
3. Spread the squash on the baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through.
4. Sprinkle cranberries and pecans over the roasted squash and return to the oven for 5–7 minutes.
5. Remove from the oven and top with crumbled feta. Serve warm or at room temperature.
Notes
This dish can be made ahead and served at room temperature.
Use pre-cut squash for quicker prep without compromising flavor.
Try adding cinnamon or fresh thyme for a seasonal twist.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 10g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg