If you adore dishes that balance a beautiful medley of flavors and textures, you are in for a treat with this Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta Recipe. The combination of naturally sweet roasted squash with tart cranberries, crunchy pecans, and tangy feta cheese creates a harmonious side dish that feels both comforting and elegant. This recipe is perfect for bringing a pop of color and a burst of autumnal flavors to any meal, whether it’s a cozy family dinner or a festive celebration.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is your first step to creating a dish that bursts with flavor and texture. Each ingredient plays a vital role, from the creamy sweetness of the butternut squash to the sweet-tart zing of cranberries and the salty creaminess of feta.
- Butternut squash (1 medium, peeled and cubed): The star of the dish, offering a naturally sweet and creamy base that roasts beautifully.
- Olive oil (2 tablespoons): Helps to caramelize the squash and adds a fruity richness.
- Honey (2 tablespoons): Adds a gentle sweetness that enhances the squash’s natural flavors.
- Ground cinnamon (1/2 teaspoon): Provides warmth and depth, making the dish cozy and inviting.
- Salt (1/4 teaspoon): Balances out the sweetness and elevates all the flavors.
- Black pepper (1/4 teaspoon): Offers a subtle kick that complements the sweet and savory elements.
- Dried cranberries (1/2 cup): Bring a tart contrast and chewy texture that snaps against the smooth squash.
- Chopped pecans, toasted (1/2 cup): Add crunch and a nutty aroma that rounds out the dish.
- Crumbled feta cheese (1/3 cup): Adds a creamy, tangy finish that ties all the flavors together.
How to Make Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta Recipe
Step 1: Prepare and Toss the Squash
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. In a large bowl, toss the cubed butternut squash with olive oil, honey, ground cinnamon, salt, and black pepper. This step is crucial because it ensures every cube gets evenly coated, allowing the flavors to infuse the squash perfectly during roasting.
Step 2: Roast the Squash to Perfection
Spread the seasoned squash cubes in a single layer on your prepared baking sheet. Roast them for 25 to 30 minutes, flipping halfway through to encourage even caramelization. You’ll want to watch for tender squash with lightly browned edges — this signals that beautiful melt-in-your-mouth texture and rich roasted flavor.
Step 3: Add Cranberries and Pecans
As soon as the squash comes out of the oven, toss it straight away with the dried cranberries and toasted pecans. The residual heat helps soften and warm the cranberries gently while keeping the pecans crunchy. This dynamic mix of textures is part of what makes this recipe so delightful.
Step 4: Finish with Feta Cheese
Let the mixture cool just slightly before transferring it to your serving dish. Sprinkle crumbled feta cheese on top as the final flourish. The salty tang of feta perfectly balances the sweetness of the squash and honey, adding a creamy, savory dimension that completes the dish beautifully.
How to Serve Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta Recipe
Garnishes
For an extra touch of elegance, consider drizzling a little balsamic glaze over the top just before serving. Fresh herbs like thyme or rosemary also make amazing garnishes that add aroma and a pop of leafy green color, enhancing the dish’s presentation and aroma.
Side Dishes
This recipe pairs wonderfully with roasted meats like chicken or pork, as well as hearty grain bowls and leafy green salads. It also complements holiday mains beautifully, making it a versatile option to brighten up any dinner table with its vibrant colors and flavors.
Creative Ways to Present
Try serving this dish in a hollowed-out butternut squash shell for a rustic yet stunning presentation. Alternatively, layer the honey roasted squash mixture over a bed of quinoa or wild rice for a wholesome grain bowl. The contrast in textures and colors will make your meal look as good as it tastes!
Make Ahead and Storage
Storing Leftovers
This honey roasted butternut squash dish keeps well in an airtight container in the refrigerator for up to four days. Keep the feta separate if possible to maintain its texture until you’re ready to serve again.
Freezing
If you want to freeze leftovers, store the roasted squash without the cranberries, pecans, or feta, as these ingredients can change texture when frozen. Freeze in a sealed container for up to three months and add the fresh mix-ins upon reheating.
Reheating
Reheat gently in a preheated oven at 350°F (175°C) or in a skillet on the stovetop to retain the squash’s texture. Add cranberries, pecans, and feta after warming to maintain their flavor, texture, and freshness.
FAQs
Can I use other types of squash for this recipe?
Absolutely! While butternut squash works best due to its sweetness and texture, you can experiment with delicata or acorn squash. Just keep in mind that cooking times and sweetness levels may vary slightly.
How do I toast pecans properly?
To toast pecans, spread them evenly on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring once halfway through. Keep a close eye on them so they don’t burn, as nuts can toast quickly.
Can I make this dish vegan?
Yes! Simply swap the feta cheese for a plant-based cheese or omit it altogether. You can also drizzle some extra maple syrup for added depth and sweetness instead of honey.
What is the best way to peel butternut squash?
A sharp vegetable peeler works beautifully to remove the tough skin. You might find it easier to cut the squash in half and scoop out the seeds before peeling and cubing.
Can I add spices for extra flavor?
Definitely! Nutmeg or a pinch of ground cloves complements the cinnamon nicely for a more complex autumnal flavor. A dash of smoked paprika can add an intriguing smoky note if you want to experiment.
Final Thoughts
There is something truly magical about the way sweet, tart, nutty, and creamy elements come together in this Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta Recipe. It’s a dish that not only tastes incredible but also fills your kitchen with the warm scents of fall and comforts your soul. I can’t encourage you enough to make this recipe your own and enjoy every colorful, flavorful bite with the people you love.
Print
Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Sweet and Savory Honey Roasted Butternut Squash with Cranberries, Pecans, and Feta is a perfect fall side dish combining tender, caramelized butternut squash with the tartness of dried cranberries, the crunch of toasted pecans, and creamy feta cheese. Roasted to perfection and lightly sweetened with honey and cinnamon, this dish offers a delightful balance of flavors and textures, ideal for holiday meals or a comforting everyday side.
Ingredients
Squash and Seasoning
- 1 medium butternut squash (peeled, seeded, and cubed – about 4 cups)
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Mix-ins and Topping
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans (toasted)
- 1/3 cup crumbled feta cheese
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Squash: In a large bowl, combine the cubed butternut squash with olive oil, honey, ground cinnamon, salt, and black pepper. Toss everything together until the squash pieces are evenly coated with the mixture.
- Roast the Squash: Spread the coated butternut squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, flipping the squash halfway through cooking. Roast until the squash is tender and has a light caramelization.
- Add Dried Cranberries and Pecans: Remove the baking sheet from the oven and immediately toss the warm squash with dried cranberries and toasted chopped pecans. The heat will soften the cranberries slightly, blending the flavors beautifully.
- Finish and Serve: Allow the mixture to cool slightly before transferring it to a serving dish. Sprinkle the crumbled feta cheese over the top. Serve the dish warm or at room temperature for the best flavor experience.
Notes
- This dish can be prepared ahead of time and served either slightly warmed or chilled to suit your preference.
- For an extra layer of flavor, drizzle a splash of balsamic glaze over the dish just before serving.
- Substitute goat cheese or blue cheese in place of feta if you desire a different cheese flavor.
