Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta
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.
- 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
- 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
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cubed butternut squash with olive oil, honey, cinnamon, salt, and pepper until well coated.
- Spread the seasoned squash evenly onto the baking sheet. Roast for 25-30 minutes until tender and caramelized.
- Add cranberries and pecans to the baking sheet; return to the oven for an additional 5 minutes to warm the cranberries.
- 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