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Sweet and Savory Honey Roasted Butternut Squash

A delightful dish combining honey-roasted butternut squash with cranberries, pecans, and feta, perfect for busy nights or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Seasonal
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 1/4 cup honey For added sweetness
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 1/2 cup feta cheese, crumbled
  • to taste Fresh parsley for garnish For decoration and freshness

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) for optimal roasting.
  2. In a large bowl, toss the cubed butternut squash with olive oil, honey, salt, pepper, and cinnamon until coated.
  3. Spread the squash mixture evenly on a baking sheet, ensuring space between pieces.
Roasting
  1. Roast the squash in the preheated oven for 25–30 minutes, stirring halfway through, until tender and caramelized.
  2. Add the dried cranberries and chopped pecans, stirring to combine, and return to the oven for an additional 5–7 minutes.
Serving
  1. After roasting, remove from the oven and sprinkle crumbled feta cheese on top.
  2. Garnish with fresh parsley before serving.

Notes

Customize with different nuts or sweeteners as desired. Store leftovers in an airtight container for up to 3–4 days.