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Honey Roasted Butternut Squash

Honey Roasted Butternut Squash
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Roasted butternut squash drizzled with honey, topped with tangy feta, crunchy pumpkin seeds, and vibrant cranberries. Perfect fall side dish.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs), peeled and chopped into 1-inch pieces
  • 1–2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup fresh cranberries (or 1/2 cup dried cranberries)
  • 1/4 cup feta cheese, crumbled
  • 2–3 tablespoons honey (plus extra to taste)
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons pumpkin seeds (pepitas)
  • Fresh or dried parsley to garnish (optional)

Instructions

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
  2. In a large bowl, toss cubed butternut squash with olive oil, garlic powder, cinnamon, salt, and pepper until well coated.
  3. Spread squash in a single layer on the prepared baking sheet, making sure pieces don’t overlap.
  4. Roast on center rack for 25-30 minutes until fork tender and golden brown on the edges.
  5. At the 25-minute mark, pull out the oven rack and scatter fresh cranberries over the squash. Return to oven for 10-15 minutes until cranberries soften and burst slightly.
  6. Remove pan, sprinkle pumpkin seeds over squash and cranberries, and return to oven for 2-3 minutes to lightly toast the seeds.
  7. Transfer to serving bowl or platter. Toss with crumbled feta and drizzle with honey. Garnish with parsley if using and serve immediately.

Notes

  • Use fresh cranberries for tart flavor or dried for sweeter taste.
  • Cut squash into uniform 1-inch pieces for even cooking.
  • Don’t overcrowd the baking sheet for best caramelization.
  • Can use pecans or walnuts instead of pumpkin seeds.

Nutrition

Find it online: https://www.benefitiany.com/honey-roasted-butternut-squash/