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Honey Roasted Butternut Squash

A delightful balance of sweet and savory flavors with roasted butternut squash, cranberries, pecans, and feta.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.