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Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

Apple pie and pumpkin spice lattes may dominate the fall season, but let’s not forget that beautiful, vibrant butternut squash. If you’re on the lookout for a recipe that beautifully balances sweet and savory flavors while sprinkling in a little crunch, look no further! This is our Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta—your new best friend for everything from weeknight dinners to holiday feasts.

Why You’ll Love This Sweet and Savory Honey Roasted Butternut Squash

Let’s face it, we all need a little inspiration in the kitchen, especially during those busy weekdays when the dinner dicey gamble suddenly becomes a reality. This dish saves the day! Imagine tender butternut squash drizzled with honey, topped with beautiful bursts of tart cranberries, crunchy pecans, and creamy feta cheese—yum! It’s a perfect blend of flavors and textures that will have you and your loved ones swooning.

This honey roasted butternut squash will also transform your kitchen into a fall wonderland, filling the air with sweetness that’ll make you want to do a little happy dance while you wait for it to roast.

Ingredients

Here’s what you’ll need to create this delightful dish:

• 1 large butternut squash, peeled and cubed (don’t worry, it’s less scary than it seems!)
• 1/4 cup honey (who doesn’t love a little sweetness?)
• 1 cup fresh cranberries (or dried if you’re in a pinch!)
• 1/2 cup pecans, roughly chopped (talk about crunch!)
• 1/2 cup feta cheese, crumbled (creamy goodness)
• 3 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley or thyme for garnish (optional but fancy!)

Step-by-Step Instructions

1. Preheat the Oven: First things first—let’s get the oven preheating to 400°F (or about 200°C for my metric friends!). A warm oven is key for that delicious caramelization!

2. Prep the Squash: Grab your trusty knife and cutting board. Peel and cube the butternut squash into bite-sized pieces. (Pro Tip: Use a vegetable peeler for the easiest peel. If only peeling yourself was as easy, right?)

3. Mix Ingredients: In a large mixing bowl, toss the cubed squash with olive oil, honey, salt, and pepper. Make sure every piece is coated—this is where flavor magic happens!

4. Add Cranberries and Pecans: Now, fold in the cranberries and chopped pecans into the mix. This step brings in a delightful crunch and tartness that balances beautifully with the sweet squash.

5. Roast to Perfection: Spread the mixture evenly on a baking sheet lined with parchment paper (this makes for easy cleanup—thank me later). Roast in your preheated oven for 25-30 minutes or until the squash is tender and has a lovely caramelized color.

6. Feta Finish: About 5 minutes before you take it out, sprinkle the crumbled feta over the top. Give it just enough time to warm and soften—because who doesn’t love warm feta?

7. Garnish & Serve: Once it’s out of the oven, let it cool slightly, then garnish with fresh parsley or thyme for a pop of color.

Cooking Tips

• Make it Your Own: Feel free to mix things up! Swap the pecans for walnuts, or replace feta with goat cheese for a different twist. Just don’t tell my sister Patricia—she’s a feta fanatic!
• Batch Cooking: This recipe is perfect for meal prep! You can make a larger batch and store leftovers in the fridge for up to four days, or enjoy it cold over salad.

Personal Anecdotes

This recipe holds a special place in my heart. I stumbled upon it while trying to impress my family during Thanksgiving dinner a few years back. They fell in love with it! Now, it’s a staple at our gatherings, often requested even over the turkey (gasp!). If only all our cooking triumphs could be this delightful, right?

FAQs

Can I use frozen butternut squash?
Absolutely! Frozen butternut squash is a great time-saver. Just make sure to thaw and drain any excess water before following the recipe.

What can I serve it with?
This sweet and savory honey roasted butternut squash pairs wonderfully with roasted chicken, steak, or even on its own as a hearty salad base! Add a few greens, and you’re all set.

How can I store leftovers?
Store in an airtight container in the fridge for up to four days. Just reheat in the oven or serve cold!

With its beautiful hues and delicious flavors, Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta will easily finesse its way onto your table often. It’s a dish that’s not just about the ingredients but also about making memories together with those you love. So, grab your apron, embrace your inner chef, and let’s get cooking—your kitchen is about to smell heavenly!

And don’t forget to check out some of my other comfort food recipes that will uplift your spirit, like my delightful Creamy Mushroom Risotto!

Meta Description: Sweet and Savory Honey Roasted Butternut Squash is the perfect recipe for quick weeknight meals. Delicious, easy, and a crowd-pleaser! Try it today!

Honey Roasted Butternut Squash

A delightful balance of sweet and savory flavors with roasted butternut squash, cranberries, pecans, and feta.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Side Dish, Vegetarian

Cuisine: American, Fall

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 large butternut squash, peeled and cubed Peel and cube into bite-sized pieces.
• 1/4 cup honey Adds sweetness.
• 1 cup fresh cranberries Can substitute dried cranberries if needed.
• 1/2 cup pecans, roughly chopped Provides crunch.
• 1/2 cup feta cheese, crumbled For creamy goodness.
• 3 tablespoons olive oil For tossing the squash.
• Salt and pepper, to taste Season to preference.
• Fresh parsley or thyme for garnish Optional for decoration.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Peel and cube the butternut squash into bite-sized pieces.
3. In a large mixing bowl, toss the cubed squash with olive oil, honey, salt, and pepper until well coated.
4. Fold in the cranberries and chopped pecans.

Cooking

1. Spread the mixture evenly on a baking sheet lined with parchment paper.
2. Roast in the preheated oven for 25-30 minutes or until the squash is tender and caramelized.
3. Sprinkle crumbled feta over the top about 5 minutes before the end of cooking.

Finishing Touches

1. Remove from oven, let cool slightly, and garnish with fresh parsley or thyme.

Notes

Feel free to swap pecans for walnuts or feta for goat cheese. This dish is great for meal prepping and can be stored in an airtight container for up to four days.