Description
This Crispy Honey-Roasted Butternut Squash with Cranberries, Feta, & Pumpkin Seeds is the perfect side dish for autumn and holiday gatherings. The natural sweetness of the honey-roasted butternut squash pairs beautifully with the tartness of dried cranberries, the creamy feta cheese, and the crunch of toasted pumpkin seeds. This dish not only looks gorgeous but also tastes divine, offering a harmony of flavors and textures. It’s a fantastic vegetarian option that fits seamlessly into any meal plan, from Thanksgiving to cozy weeknight dinners.
Ingredients
Scale
- 1 medium butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese (or vegan feta for dairy-free)
- 2 tablespoons pumpkin seeds (pepitas)
- 1 tablespoon fresh parsley, chopped (optional)
- Zest of one orange (optional, for extra flavor)
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prepare the butternut squash: Peel the squash, slice it in half lengthwise, and scoop out the seeds. Cut the squash into 1-inch cubes.
- Season the squash: In a large mixing bowl, combine the cubed squash with olive oil, honey, cinnamon, nutmeg, smoked paprika, salt, and pepper. Toss until the squash is evenly coated.
- Arrange on the baking sheet: Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Make sure they are not too crowded to ensure even roasting.
- Roast the squash: Place the baking sheet in the preheated oven and roast for 25-30 minutes, flipping the cubes halfway through. The squash should be tender and caramelized on the edges.
- Toast the pumpkin seeds: While the squash is roasting, heat a small skillet over medium heat. Add the pumpkin seeds and toast them, stirring frequently, until they start to pop and brown slightly. Set aside.
- Rehydrate the cranberries (optional): If your cranberries are particularly dry, soak them in warm water for about 5 minutes, then drain.
- Assemble the dish: Once the squash is roasted, transfer it to a serving dish. Sprinkle the cranberries, crumbled feta, toasted pumpkin seeds, and fresh parsley over the top. Add the orange zest if using.
- Serve: Enjoy this warm, flavorful side dish as part of your fall or holiday menu. It’s best served immediately but can also be reheated.
Notes
- Vegan Option: Swap the honey for maple syrup and use a dairy-free feta alternative.
- Additions: You can add a drizzle of balsamic glaze for extra sweetness or sprinkle some pomegranate seeds for a festive touch.
- Make Ahead: You can roast the squash up to 2 days in advance. Store it in the fridge and reheat in the oven before adding the toppings.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetarian, Holiday
- Cuisine: American, Fall, Mediterranean-inspired
Nutrition
- Calories: 210
- Sugar: 12g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 12mg
Keywords: Crispy Honey-Roasted Butternut : with Cranberries, Feta, & Pumpkin Seed 🎃