The combination of sweet, savory, and crunchy textures in this Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds recipe creates an irresistible side dish or light meal that is perfect for any occasion. Roasting the butternut squash brings out its natural sweetness, while the honey glaze adds a caramelized finish. The tangy feta and tart cranberries offer a delightful contrast to the sweetness, and the roasted pumpkin seeds provide a crunchy bite that takes this dish to the next level. Whether served as a holiday side or a nutritious weeknight dinner, this dish is sure to be a crowd-pleaser.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- Salt and pepper, to taste
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ¼ cup pumpkin seeds (pepitas), toasted
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Preparation
Step 1:
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2:
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. In a large bowl, toss the cubed butternut squash with olive oil, honey, cinnamon, salt, and pepper until evenly coated.
Step 3:
Spread the squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 30-35 minutes, tossing halfway through, until the squash is golden and crispy around the edges.
Step 4:
While the squash is roasting, toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and slightly browned. Remove from heat and set aside.
Step 5:
Once the butternut squash is done roasting, transfer it to a serving platter. Sprinkle the roasted squash with dried cranberries, crumbled feta, toasted pumpkin seeds, and chopped parsley for a burst of freshness.
Variation
- Vegan Option: Swap out the feta cheese for a dairy-free feta alternative or omit it entirely.
- Extra Crunch: Add roasted pecans or walnuts for an additional layer of texture.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes to the honey mixture for a spicy-sweet kick.
COOKING Note
To ensure even roasting, make sure that the butternut squash pieces are spread in a single layer on the baking sheet, allowing them to crisp up properly. If they’re too crowded, they will steam rather than roast, which can result in a softer texture rather than crispy edges.
Serving Suggestions
This Crispy Honey-Roasted Butternut dish pairs beautifully with roasted meats like chicken, turkey, or pork. It also makes a delightful addition to a fall salad, with leafy greens and a light vinaigrette. Serve it warm as a side dish or even as a light vegetarian entrée by increasing the portion size and adding a grain like quinoa or farro.
Tips
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to restore crispiness.
- Make it Ahead: Roast the butternut squash ahead of time, and then assemble the dish with cranberries, feta, and pumpkin seeds just before serving.
- Honey Substitutes: For a different flavor profile, you can substitute the honey with maple syrup or agave nectar.
Prep Time:
15 minutes
Cooking Time:
35 minutes
Total Time:
50 minutes
Nutritional Information:
- Calories: 230 per serving
- Protein: 4g
- Sodium: 290mg
- Carbohydrates: 35g
- Sugars: 14g
FAQs
Q: Can I use frozen butternut squash instead of fresh?
A: Yes, you can use frozen butternut squash, but keep in mind that it may not get as crispy. Be sure to thaw and pat it dry before roasting to remove excess moisture.
Q: Can I make this dish ahead of time for meal prep?
A: Absolutely! This dish holds up well for meal prep. Store the roasted squash separately from the toppings, and assemble just before eating to maintain the textures.
Q: What other cheeses can I use in place of feta?
A: Goat cheese or blue cheese would work well in this recipe, offering a different yet complementary tangy flavor.
Q: Can I add more vegetables to this dish?
A: Yes! You can easily add roasted Brussels sprouts, sweet potatoes, or carrots to bulk up the dish with more roasted vegetables.
Conclusion
This Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds recipe is a delicious, versatile, and visually stunning dish that will elevate any meal. The combination of flavors and textures—sweet, salty, tart, and crunchy—make it an all-around favorite. Whether you’re serving it during the holidays or adding it to your weekly rotation of healthy meals, it’s sure to impress your guests or family with its vibrant colors and satisfying taste.
Print
Crispy Honey-Roasted Butternut with Cranberries
- Total Time: 50
Ingredients
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- Salt and pepper, to taste
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ¼ cup pumpkin seeds (pepitas), toasted
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Preparation
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. In a large bowl, toss the cubed butternut squash with olive oil, honey, cinnamon, salt, and pepper until evenly coated.
Spread the squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 30-35 minutes, tossing halfway through, until the squash is golden and crispy around the edges.
While the squash is roasting, toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and slightly browned. Remove from heat and set aside.
Once the butternut squash is done roasting, transfer it to a serving platter. Sprinkle the roasted squash with dried cranberries, crumbled feta, toasted pumpkin seeds, and chopped parsley for a burst of freshness.
Notes
To ensure even roasting, make sure that the butternut squash pieces are spread in a single layer on the baking sheet, allowing them to crisp up properly. If they’re too crowded, they will steam rather than roast, which can result in a softer texture rather than crispy edges.
- Prep Time: 15
- Cook Time: 35
Nutrition
- Calories: 230
- Sodium: 290mg
- Protein: 4g