Delightful Honey Roasted Butternut Squash Recipe

In the crisp embrace of autumn, the smell of roasting butternut squash wafts through the air like a warm hug from a cherished friend. Picture this: golden cubes of squash caramelizing in the oven, their natural sweetness heightened by a drizzle of honey, mingling with tangy cranberries, crunchy pecans, and a sprinkle of feta that dances on your taste buds. This Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is not just a dish; it’s an experience that transforms ordinary gatherings into extraordinary feasts.

As I stand over my kitchen counter, wielding my trusty knife like a sword against the villainous skin of the butternut squash, I am reminded of those cozy family dinners where laughter filled the air. Each bite of this dish brings back memories of friends gathered around the table during Thanksgiving or those crisp fall evenings when comfort food reigns supreme. Fall Pumpkin Hummus Whether it’s served as a side at holiday feasts or as a solo superstar on Meatless Mondays, this recipe promises to captivate hearts and palates alike.

Ingredients for Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Use one medium-sized squash; look for one that’s heavy for its size with smooth skin.
• Honey: Choose pure honey for the best flavor; it adds sweetness and helps caramelize the squash.
• Cranberries: Dried cranberries work well here; they bring tartness that balances the sweetness.
• Pecans: Toasted pecans add crunch and richness; you can also use walnuts if preferred.
• Feta Cheese: Crumbled feta provides a tangy flavor that complements the sweet elements beautifully.
• Olive Oil: A drizzle of extra virgin olive oil enhances flavors while helping everything roast perfectly.
• Cinnamon: A pinch adds warmth and depth to the dish; it’s like an embrace in spice form.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). While it’s heating up, grab a baking sheet and line it with parchment paper for easy cleanup.

Step 2: Prepare the Butternut Squash

Peel and cube your butternut squash into bite-sized pieces. Trust me; those cubes will roast more evenly than if you hack them any old way.

Step 3: Toss It All Together

In a large bowl, combine your cubed butternut squash with olive oil, honey, cinnamon, salt, and pepper. Make sure every piece gets coated like it’s heading out on the town dressed in its best attire.

Step 4: Spread and Roast

Spread your seasoned squash onto the prepared baking sheet in an even layer. Roast in your preheated oven for about 25-30 minutes until they are tender and caramelized—like little nuggets of happiness. Caramelized Pear and Gorgonzola Flatbread.

Step 5: Add Cranberries and Pecans

Once your squash is nicely roasted, toss in dried cranberries and toasted pecans. Return to the oven for another five minutes—this step is crucial for warming those cranberries just enough to plump them up!

Step 6: Finish with Feta

Remove from the oven and sprinkle crumbled feta cheese over the top while it’s still warm so it slightly melts into those glorious roasted veggies.

Transfer to plates and serve warm as an impressive side dish or enjoy on its own as a healthy meal bursting with flavors! Each bite is sure to spark joy—even if you’re eating leftovers straight from the fridge like I often do!

And there you have it—the perfect blend of sweet squash goodness topped off with tart cranberries, crunchy nuts, and creamy feta cheese that will leave everyone asking for seconds (or thirds!). Enjoy every colorful bite!

Perfecting the Cooking Process

First, preheat your oven to a cozy 400°F. Peel and chop the butternut squash into bite-sized pieces, then toss them in olive oil, honey, salt, and pepper. Roast for about 25-30 minutes until tender and caramelized, stirring halfway through for even cooking.

Add Your Touch

Feel free to get creative! Swap out the cranberries for dried cherries or apricots if you want a different sweetness. You could even toss in some pumpkin seeds instead of pecans for an added crunch or sprinkle in some chili flakes for a spicy twist.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply pop it back in the oven at 350°F until warmed through, or you can microwave it if you’re short on time.

Sometimes I find myself reminiscing about that Thanksgiving dinner when my cousin declared this dish “life-changing.” It was heartwarming to see everyone savoring each bite—those moments make all the chopping worth it!

FAQs :

What are the health benefits of Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta?

Honey roasted butternut squash is packed with nutrients. Butternut squash is rich in vitamins A and C, which support eye health and boost the immune system. Cranberries provide antioxidants that help prevent urinary tract infections. Pecans add healthy fats and protein, while feta offers calcium and flavor. Together, these ingredients create a wholesome dish that supports overall health.

Can I make Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta ahead of time?

Yes, you can prepare this dish ahead of time. Roast the butternut squash and combine it with cranberries, pecans, and feta up to a day in advance. Store the mixture in an airtight container in the refrigerator. When ready to serve, reheat gently to preserve the flavors and textures.

What can I serve with Honey Roasted Butternut Squash?

Honey roasted butternut squash pairs well with various dishes. You can serve it alongside grilled chicken or turkey for a hearty meal. It also complements quinoa or brown rice as a nutritious side dish. For a vegetarian option, enjoy it on top of mixed greens or in a grain bowl for added texture and flavor.

How do I store leftover Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta?

To store leftovers effectively, place them in an airtight container in the refrigerator. This dish typically lasts for about three to four days when stored properly. If you want to keep it longer, consider freezing the butternut squash mixture without feta for optimal taste. Just thaw before reheating.

Conclusion for Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta :

Honey roasted butternut squash with cranberries, pecans, and feta is a delightful dish that brings together sweet and savory flavors. It’s easy to prepare, making it perfect for weeknight dinners or holiday gatherings. Roasted Butternut Squash Soup Packed with nutrients from its wholesome ingredients, this recipe not only tastes great but also promotes good health. Include it as a side dish or as part of a larger meal to impress your family and friends!

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Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta

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Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is a delightful autumn dish that harmonizes sweet and savory flavors. This vibrant recipe features caramelized butternut squash enhanced with honey, tart cranberries, crunchy pecans, and creamy feta cheese. Whether served as a warm side at holiday meals or as a standalone centerpiece on Meatless Mondays, this dish promises to impress family and friends alike.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Serves approximately 4 people 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 2 tbsp olive oil
• 3 tbsp honey
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, chopped
• 1/3 cup feta cheese, crumbled

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Instructions

1. Preheat your 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, cinnamon, salt, and pepper until well coated.
3. Spread the seasoned squash evenly onto the baking sheet. Roast for 25-30 minutes until tender and caramelized.
4. Add cranberries and pecans to the baking sheet; return to the oven for an additional 5 minutes to warm the cranberries.
5. Remove from oven and sprinkle crumbled feta on top while still warm. Serve immediately.

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 305
• Sugar: 22g
• Sodium: 360mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 10mg