This warm, crispy, honey-roasted butternut squash recipe is the perfect autumn dish, combining the natural sweetness of butternut squash with the tartness of cranberries, the salty richness of feta, and the satisfying crunch of pumpkin seeds. With its beautiful colors and irresistible flavors, this dish will be the star of your holiday table or a delightful weeknight treat. Whether you’re looking for a side dish or a light vegetarian meal, this recipe hits all the marks of comfort, taste, and texture.
Ingredients:
- 1 medium butternut squash, peeled and chopped into 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup fresh cranberries
- 1-2 tablespoons honey
- ¼ teaspoon cinnamon
- ¼ cup crumbled feta cheese
- 2 tablespoons pumpkin seeds (for crunch)
Preparation:
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to make cleanup easier and ensure that the squash roasts evenly without sticking.
Step 2: Prepare the Butternut Squash
In a large mixing bowl, toss the peeled and cubed butternut squash with olive oil, garlic powder, salt, and pepper. Ensure that each piece is evenly coated with the seasoning. The garlic powder adds a subtle kick of flavor that complements the sweetness of the squash.
Step 3: Roast the Squash
Spread the seasoned squash in a single layer on your prepared baking sheet. Roast for 20-25 minutes, or until the edges of the squash are golden brown and the pieces are fork-tender. You want the squash to be crispy on the outside while maintaining a soft, melt-in-your-mouth interior.
Step 4: Prepare the Cranberries
While the squash is roasting, prepare the cranberries. In a small bowl, combine the fresh cranberries with honey and cinnamon. Stir until the cranberries are well coated with the honey-cinnamon mixture. This will balance the natural tartness of the cranberries, creating a sweet and tangy topping for the roasted squash.
Step 5: Add Cranberries and Continue Roasting
Once the squash has roasted for 25 minutes, remove the tray from the oven. Scatter the honey-coated cranberries over the roasted squash. Return the tray to the oven and roast for an additional 5-7 minutes, or until the cranberries start to soften and burst. The cranberries will add a delightful pop of flavor and texture to the dish.
Step 6: Assemble the Dish
Once the cranberries and squash are done roasting, carefully transfer them to a serving dish. Sprinkle the crumbled feta cheese over the top, allowing its creamy saltiness to contrast with the sweetness of the squash and cranberries. Finally, add the pumpkin seeds, which bring a satisfying crunch to each bite.
Step 7: Finish with Honey (Optional)
For those with a sweet tooth, you can drizzle a little extra honey over the entire dish just before serving. This optional step enhances the natural sweetness and brings all the flavors together.
Variations:
- Spiced Up: Add a pinch of red pepper flakes or cayenne to the squash seasoning for a hint of heat.
- Nutty Crunch: Substitute pumpkin seeds with toasted walnuts or pecans for a richer, nutty flavor.
- Herbal Twist: Add fresh herbs like thyme or rosemary to the squash before roasting to infuse an aromatic touch.
- Vegan Option: Replace the feta cheese with a vegan cheese alternative or omit it altogether for a dairy-free dish.
COOKING Note:
When roasting the butternut squash, ensure that the pieces are spread out evenly on the baking sheet. Crowding the squash will cause it to steam instead of roast, leading to a mushy texture. For the best results, give each cube enough space to become beautifully caramelized.
Serving Suggestions:
- Serve this dish warm as a side to roasted meats, such as chicken or turkey, for a balanced meal.
- It can also be served over a bed of arugula or mixed greens for a hearty fall salad.
- Pair it with a grain like quinoa or couscous for a light vegetarian lunch or dinner.
- Add some crusty bread on the side to soak up the flavors from the honey and roasted squash.
Tips:
- Even Sizing: Make sure the butternut squash cubes are evenly sized to ensure they roast uniformly.
- Sweetness Balance: Adjust the honey to your taste. For a sweeter dish, drizzle extra honey before serving; for a less sweet variation, reduce the amount added to the cranberries.
- Make Ahead: You can roast the squash and cranberries ahead of time and simply reheat them before serving. Wait to add the feta and pumpkin seeds until just before serving to maintain their texture.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the squash’s crispness.
Prep Time:
- 10 minutes
Cooking Time:
- 30 minutes
Total Time:
- 40 minutes
Nutritional Information (per serving):
- Calories: 240 kcal
- Protein: 4g
- Fat: 12g
- Carbohydrates: 29g
- Fiber: 6g
- Sugar: 11g
- Sodium: 220mg
FAQs:
Can I use frozen butternut squash instead of fresh?
Yes, you can use frozen butternut squash. Just make sure to thaw and pat it dry to avoid excess moisture, which could prevent the squash from roasting properly.
Can I make this dish vegan?
Absolutely! To make it vegan, omit the feta cheese or replace it with a plant-based alternative.
What other cheese can I use besides feta?
If you don’t have feta on hand, goat cheese is an excellent alternative, offering a creamy texture and tangy flavor that pairs well with the dish.
How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it back in the oven at 350°F (175°C) for about 10 minutes until warmed through.
Conclusion:
Crispy honey-roasted butternut squash with cranberries, feta, and pumpkin seeds is the ultimate fall dish, capturing the season’s vibrant colors and flavors. Its mix of sweet, tart, salty, and crunchy elements make it versatile for any occasion, whether served as a side, a salad topping, or a light vegetarian meal. Simple to prepare and full of nourishing ingredients, it’s sure to become a favorite on your autumn menu.
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Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds
- Total Time: 40 minutes
Ingredients
- 1 medium butternut squash, peeled and chopped into 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup fresh cranberries
- 1–2 tablespoons honey
- ¼ teaspoon cinnamon
- ¼ cup crumbled feta cheese
- 2 tablespoons pumpkin seeds (for crunch)
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to make cleanup easier and ensure that the squash roasts evenly without sticking.
Step 2: Prepare the Butternut Squash
In a large mixing bowl, toss the peeled and cubed butternut squash with olive oil, garlic powder, salt, and pepper. Ensure that each piece is evenly coated with the seasoning. The garlic powder adds a subtle kick of flavor that complements the sweetness of the squash.
Step 3: Roast the Squash
Spread the seasoned squash in a single layer on your prepared baking sheet. Roast for 20-25 minutes, or until the edges of the squash are golden brown and the pieces are fork-tender. You want the squash to be crispy on the outside while maintaining a soft, melt-in-your-mouth interior.
Step 4: Prepare the Cranberries
While the squash is roasting, prepare the cranberries. In a small bowl, combine the fresh cranberries with honey and cinnamon. Stir until the cranberries are well coated with the honey-cinnamon mixture. This will balance the natural tartness of the cranberries, creating a sweet and tangy topping for the roasted squash.
Step 5: Add Cranberries and Continue Roasting
Once the squash has roasted for 25 minutes, remove the tray from the oven. Scatter the honey-coated cranberries over the roasted squash. Return the tray to the oven and roast for an additional 5-7 minutes, or until the cranberries start to soften and burst. The cranberries will add a delightful pop of flavor and texture to the dish.
Step 6: Assemble the Dish
Once the cranberries and squash are done roasting, carefully transfer them to a serving dish. Sprinkle the crumbled feta cheese over the top, allowing its creamy saltiness to contrast with the sweetness of the squash and cranberries. Finally, add the pumpkin seeds, which bring a satisfying crunch to each bite.
Step 7: Finish with Honey (Optional)
For those with a sweet tooth, you can drizzle a little extra honey over the entire dish just before serving. This optional step enhances the natural sweetness and brings all the flavors together.
Notes
When roasting the butternut squash, ensure that the pieces are spread out evenly on the baking sheet. Crowding the squash will cause it to steam instead of roast, leading to a mushy texture. For the best results, give each cube enough space to become beautifully caramelized.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 240 kcal
- Sugar: 11g
- Sodium: 220mg
- Fat: 12g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 4g