Honey Roasted Butternut Squash with Cranberries and Feta – This sweet and savory side dish is perfect for the holidays and loaded with Fall flavor!
Who has two thumbs and just rocked her self-implemented post deadline!? This girl!
Of course it took posting a photo of this plate-o-yum on IG to give me the push I needed. I have some very awesome friends with some very impatient squash (squashes? squashi? I think I’m overthinking this!) awaiting this recipe. I had to deliver!
Without further adieu, here’s my all-time favorite butternut squash recipe. Hands-down. No question.
Honey Roasted Butternut Squash with Cranberries and Feta
This savory sweet side dish is perfect for the holidays and you should totally make it right now!
Well, make it now, and then make it AGAIN for the holidays.
All of them.
Duh.
so . . . how is it?!
Delightfully delicious! The combination of sweetness from the butternut squash and honey paired perfectly with the tart and juicy cranberries is a thing of beauty!
The dish is super customizable too, so feel free to make it as sweet or sassy as you’d like. The feta adds a delightful twist, and can easily be swapped for an uber creamy goat cheese as well. I hope you love this tasty holiday side dish as much as we do! It’s become a staple in our house and I have a feeling it will be for years to come!
This simple side can be whipped up with just a few fresh ingredients and is loaded with Fall flavor.
As an added bonus, as the butternut squash roasts away it fills the house with the most delicious aromas. I had to hold myself back from climbing in the oven with it after the twenty minute mark. It was a little less Sylvia Plath and a little more was more “LET ME AT THAT SQUASH!” I may have stolen a few cubes to munch on when I added the cranberries. So good!
Honey Roasted Butternut Squash with Cranberries and Feta
This sweet and savory side dish is perfect for the holidays and loaded with Fall flavor!
Ingredients
- 3 lb large butternut squash (peeled + chopped)
- 1-2 TBSP extra virgin olive oil
- salt, pepper, and garlic powder to taste
- 1-2 cups fresh cranberries (add a little, or a lot!)
- 2-3 TBSP honey plus extra to taste
- 1/4 cup finely crumbled feta
- ground cinnamon to taste
- fresh or dried parsley to garnish, optional
Instructions
- Pre-heat oven to 400 degrees F.
- Lightly drizzle or spritz a baking sheet with olive oil.
- Add cubed squash to the sheet along with another drizzle of olive oil.
- Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
- Roast at 400 F for 25 minutes on the center rack.
- At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
- Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
- Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
- Garnish with parsley for a burst of color and dig in while it's hot!
Recipe Notes
Feel free to use fresh or dried cranberries for this dish.
Dried will be sweeter, while fresh with have a delightful punch of tartness to pair with the buttery squash and sweet honey. Let your tastebuds be your guide and have fun with it!
Nutrition Facts are an estimate gathered using an online recipe nutrition calculator. Adjust as needed.
:: pin it for later ::
Let’s talk nutrition!
Sooooo I read somewhere that when honey is cooked it loses a lot of it’s coveted antibacterial properties, boo. I still bake with it because it’s an awesome natural sweetener and I adore it so, but if I have the option to keep it as close to raw as possible, I do. Hence adding the honey after roasting the squash and cranberries in this recipe. The fruit and veggie medley is still just warm enough to allow the honey to cover the dish as a deliciously sweet glaze, but not so scorching that it’s spending 30+ minutes in my oven losing all it’s fabulous benefits.
File this under things I tell myself so I can eat more honey.
If you’re as squash obsessed as I am right now, you should totally take your Fall/Winter menu up a few notches and try my Cheesy Garlic Parmesan Spaghetti Squash and Butternut Cauliflower Soup.
SO DELICIOUS!
If you get a chance to try this Honey Roasted Butternut Squash with Cranberries and Feta, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS #PEASANDCRAYONS on Instagram so I can happy dance over your creations! I can’t wait to see what you whip up!
hungry for more?
- Spicy Southern Hot Corn
- Stuffed Mushroom Casserole
- Cheesy Baked Cauliflower, Broccoli, + Brussels Sprouts
- Slow Cooker Apple Cranberry Sauce
make ahead and advance prep tips and tricks
Need to make this dish in advance? I’ve done some experimenting and here’s what I’ve got so far!
I’ve found the best advance-prep results were when I pre-roasted the squash for around 25-30 minutes and then before serving, I tossed the room temperature squash back in the oven along with the cranberries for an additional 10 minutes or so until the cranberries started to burst and the squash crisped back up around the edges (yet still creamy and buttery on the inside!). I reheated it in the oven just before serving so the feta and honey were added to the still-warm dish and it worked great!
I have also cooked the squash and berries in their entirety and popped them in the fridge. I let it come to room temp for a bit then reheated them in the oven for around 10 minutes before serving, adding the cheese/honey after as well. The first method had more of the texture I was looking for but the results from this method were still good!
Let me know if you find another method that works great for you as well!
Last year I even slapped the leftover honey roasted butternut squash with cranberries on an epic Thanksgiving leftover sandwich (with all the fixings) and it was amazing!
Renee
This is absolutely delicious! This is the third year in a row that I´ve made it, and I think that I like it better every year. The colors and flavors are so delightful. Thank you so much for sharing the recipe and also thank you for the making-ahead tips!
Susan Schreiber
This looks great. Can I make ahead and reheat?
Jenn
Hey Susan! I think I need to update the post with this info since everyone seems to be looking for prep ahead advice, lol! Love it! Here’s what I’ve done so far when it comes to experimenting with make-ahead options:
I’ve found the best advance-prep results were when I pre-roasted the squash for around 25-30 minutes and then before serving, I tossed the room temperature squash back in the oven along with the cranberries for an additional 10 minutes or so until the cranberries started to burst and the squash crisped back up around the edges (yet still creamy and buttery on the inside!) I did the reheat just before serving so the feta and honey were added to the still-warm dish and it worked great! I have also cooked the squash and berries in their entirety and then reheated those just before serving in the oven for around 10 minutes, adding the cheese/honey after as well. The first method had more of the texture I was looking for but the second was still good! I’ve also slapped the leftovers on an epic sandwich the next day and basically swoon-status over here!
Katie Chrysler
Can this be reheated easily?
Jenn
Hey Katie!
Are you looking to make it in advance or just wondering about any leftovers? Here’s my experimentation with both so far, lol!
I found the best advance-prep results were when I pre-roasted the squash for around 25-30 minutes and then before serving, I tossed the room temperature squash back in the oven along with the cranberries for an additional 10 minutes or so until the cranberries started to burst and the squash crisped back up around the edges (yet still creamy and buttery on the inside!) I did the reheat just before serving so the feta and honey were added to the still-warm dish and it worked great! I have also cooked the squash and berries in their entirety and then reheated those just before serving in the oven for around 10 minutes, adding the cheese/honey after as well. The first method had more of the texture I was looking for but the second was still good! I’ve also slapped the leftovers on an epic sandwich the next day and basically swoon-status over here!
Happy Thanksgiving Katie! xo
Dawn
Can you substitute frozen cubed butternut squash for fresh?
Jenn
Hi Dawn! The Kitchn has a pretty cool technique for roasting frozen butternut squash that you could try with this recipe! Because I haven’t tried it yet I can’t guarantee results but it does look promising! xoxo
AC
Hello,
Am I able to make ahead with too
Much of an impact? Make tonight for tomorrow?
Jenn
Hi AC!
I found the best advance-prep results were when I pre-roasted the squash for around 25-30 minutes and then before serving, I tossed the room temperature squash back in the oven along with the cranberries for an additional 10 minutes or so until the cranberries started to burst and the squash crisped back up around the edges [yet still creamy and buttery on the inside, yum!] I did the reheat just before serving so the feta and honey were added to the still-warm dish and it worked great! As an alternate method, I cooked the squash and berries in their entirety and then reheated those just before serving in the oven for around 10 minutes, adding the cheese/honey after as well. The first method had more of the texture I was looking for but the second was still good!
Hope this helps and that you have a wonderful Thanksgiving!
AC
Thank you!
Happy Thanksgiving~
Jacob
I’m making this for thanksgiving in a few days and I can’t wait to taste it! Thanks for the recipe
Joyce Phelps
This was a fantastic mix of flavors and quite festive.
Will make it again for the holidays.
Jenn
Yay!!! So stoked it earned repeat status! Thanks Joyce!
Nicole
Do we turn the squash halfway through total bake?
Jenn
Hi Nicole! It’s not needed at all but you certainly can if you’d like. xo
madcitymomma
To evenly coat squash, place squash in large bowl and then add oil and salt. Shake covered bowl to coat squash.
Debi
Jen, have you ever made this as a salad to be served chilled or at room temp or is served warm the best?
Jenn
Hey Debi! Warm is my favorite, hands-down but a few people have noted they love it chilled! Maybe combined with a salad like my Cranberry Quinoa Salad with Candied Walnuts? That could be epic! Let me know if you get a chance to experiment! xoxo
Tanya
LOVED IT! We did double the cranberries. I’ve put this side in my meal prep boxes and it reheats well (just hold on the feta until you reheat) it’s not bad cold either.
Jenn
Delish!!!!!
Christine
This looks amazing! I would like to add to our Thanksgiving menu but have you ever tried making it the day before and reheating in a casserole dish?
Jenn
Thank you Christine! So I have a few tricks up my sleeve for that! I found the best advance-prep results were when I pre-roasted the squash for around 25-30 minutes and then before serving, I tossed the room temperature squash back in the oven along with the cranberries for an additional 10 minutes or so until the cranberries started to burst and the squash crisped back up around the edges [yet still creamy and buttery on the inside, yum!] I did the reheat just before serving so the feta and honey were added to the still-warm dish and it worked great! I also cooked the squash and berries in their entirety and then reheated those just before serving in the oven for around 10 minutes, adding the cheese/honey after as well. The first method had more of the texture I was looking for but the second was still good!
Hope this helps and that you have a wonderful Thanksgiving!
Sean Mahan
Mmmm, it’s just the right balance of sweet and feta cheese, I love it.
LEIGH
Leigh again – forgot to mention I used a sweet potato and maple syrup and stevia to taste as that was what I had in the house. Quick and easy and delicious. Feta and cranberries are some of my favourite things!
LEIGH
I keep frozen cranberries in my freezer year round and often make cranberry sauce or cranberry orange sauce during the year. I tried your recipe tonight and loved it!! I would never have thought to do this. I paired it with a stuffed chicken breast. A simple yet elegant Sunday meal. Thank you so much for sharing!! I know this will be one of my favourite meals and very easy to prepare for a quick week night dinner!
Judy
If I want to use already cubed butternut squash, how many bags do I buy for 14 people. And then I’d like to follow your recipe using dried cranberries. Will it work? I’m not much of a cook. How can I make it to impress! Lol
Jenn
Hi Judy! Since sizes of fresh cubed butternut squash packages vary store to store, I’d go by weight. Aim for around 6-7 pounds of fresh butternut squash and double the recipe and you should be good to go! A few people have used dried cranberries and for those you will skip the roasting and instead soak them in some warm water for a few minutes to plump them up and soften the dried berries. Since they’re sweeter than fresh cranberries, the amount you add will vary based on personal taste since the sweetness factor is such a personal matter. You’ve got this!
DV
We loved this but did change a few things. Used precut squash cubes, tossed with olive oil, salt & pepper and roasted. After roasting the squash, added dried cranberries and put back in the oven for 10 minutes to heat through. Then removed pan from oven, added goat cheese, mixed it all together and served. It was delicious. We didn’t use honey because the dried cranberries were sweetened and didn’t use cinnamon. Served it to company (6 people) and everyone loved it. Unfortunately we only had a spoonful of leftovers!
DV
This was delicious! I bought cubed squash and baked it for a long time (at 350 cause I had potatoes in the oven too). The squash released a lot of water so I just baked it until it finally dried up and started to get somewhat crispy. I added pecans, dried cranberries and goat cheese. Didn’t need any additional sweeterners. Served to company and everyone raved about it. Highly recommend. Looking forward to leftovers but sadly I don’t have a lot!!
Mary Ann Rajczewski
I just added this to my Thanksgiving menu this year. With a 16 year old, a 13 year old and a 10 year old, there will definitely be feedback. It sounds delicious. That’s why I’m going to give it a try.
Jenn
I’m excited you’ll be trying it Mary Ann! Hoping it’s a hit with your crew! If they’re not a fan of tart cranberries you can do half fresh half dried or just let them add a little sweetness to taste to balance it out per their preference. I go all out and swirl mine into my mashed potatoes and/or stuffing!
Christi
Have you ever made this with sweet potatoes instead of squash?
Jenn
Hey Christi! I interchange them in recipes a ton – I say go for it! It should be glorious with sweet potato as well.
The Dainty Green Apron
This is absolutely delicious. I made it as a side for this past Easter Sunday dinner and everyone raved about it. I highly recommend!
Vanessa Gomez
This was so yummy!!!!! I didn’t have cranberries at hand so I used raisins instead. Thank you so much!! Will definitely make againV
Sandra Mirolovic
Delicious.Made it for Christmas as a side dish.Served with ham and salad.Great recipe will save it and make it again.
Traci
This is a delicious side dish! My mother has prepared it for us a few times and now I’m going to make it at home. I have a quick question … I’m on a diet and need to calculate nutritional value … about how many servings are in this recipe and what would the serving sizes be? Thanks!
Jenn
So happy y’all love the recipe, thank you Traci! I don’t provide the nutrition facts on it since everyone uses a different size/weight of squash and different amounts of honey/oil so to get a good read, I’d plug the weight of your squash as well as the exact amounts of oil and honey you use into a calculator like myfitnesspal.com so you can get the most close read on the dish you’re about to eat. For the serving size, about a cup of cooked butternut squash is a serving, so depending on the size of the squash you snag will be the number of servings you’ll have. Hope this helps! 🙂
Hugs and veggies!
Jenn
Helena
I love all those colors. I know this is meant to be a Fall dish but I could eat it all year round. Those cranberries with butternut squash are so tempting. Yum!
Linda Taylor
I decided to make this recipe in January when cranberries are out of season, so I had to use frozen cranberries. Also, I thought I had feta in the fridge, but only had goat cheese. Other than those two modifications, I followed the recipe and it turned out just fine. My family loved the tangy cranberries balanced by the goat cheese, butternut squash, and honey. Definitely a healthy recipe I’ll make again!
Susan
This is amazingly delicious! Thank you so much for sharing.
Sherri @ Watch Learn Eat
I totally have to make this! I have been obsessed with butternut squash lately. And since I gave up refined sugar, this is perfect for me! Pinning! ? Happy Holidays to you and your family!
Jenn
Hope you adore the recipe, Sherri, thank you! 🙂 Happy Holidays to y’all as well, hope it’s magical!
Jenn
I have made this before and it was delicious. However, I’m wanting to make it again and a family member is allergic to cinnamon. What would be a good substitute or do you think it would just be good without?
Jenn
Hey Jenn! (great name btw!) You can skip the cinnamon without a swap and it’ll still be great!
Kerry
Slightly sweet, tart dish. Beautiful addition to Thanksgiving table. Use good feta… Worth the cost.
Jenn
Hi Jenn,
Great name! Ha! I made this last year for an expat thanksgiving over here in london and i am making it again today for tonight’s friendsgiving dinner. luckily, i was able to find cranberries in london both years!
since it is a potluck dinner, i made it ahead of time, but took it out a little early and brought the feta, honey and cinnamon with me to add after i reheated it for a couple minutes. Planning to do that again – here’s hoping that i am able to get some oven time again this year 🙂
Thanks for the great recipe – it has become a favorite in my home and I can’t wait to share with family when we move back to the States!
Ann Turner
This looks scrumptious, gonna make it for holiday. I WISH I could print out this recipe without all the darn comments, which use up paper. I bet I am doing something wrong? Easy to fix?
Jenn
Oh yes totally easy fix Ann! Near the top of the recipe card under the photo is a print button that just prints the recipe with one very small photo! Let me know if you need help locating it! So stoked you’ll be making this for the holidays!
Sue
I tried this last Thanksgiving, and it was a big hit. It’s been requested that I make it AGAIN this year. Last year I ended up cooking the squash in the pan with the turkey, and that was really moist and flavorful. It’s also beautiful–really colorful combination.
Jenn
Sue you just made my morning! Thank you! So thrilled it was a hit and that this dish will be on both our tables again this year! 🙂 Have a Happy Thanksgiving!!!
Cathi
Hi Jenn! I’m making this for thanksgiving this year. My original plan was to steam butternut squash (due to oven space) and just pour over an herb butter sauce but then I found this. What do you think about steaming the squash, Then heating some cranberries on the stove, then pouring it all together? Can’t wait to taste this!!
Jenn
So excited you’ll be trying it Cathi! How about sautéing instead of steaming? If you let a big stainless skillet get nice and hot with some butter (wait until the butter gets frothy to add the squash) you can get a nice golden edge on the squash and it’ll add the most amazing flavor! I’d give it a few minutes to get golden then flip and crisp up the other side too.
Susan
This is sooo good! I onlY made 1/2 recipe because it sas Just me, but what a tasty ComBO!
Michelle
Can I make this ahead then reheat in a Crock-Pot?
Jenn
Hi Michelle! It’s totally worth a try but because it’s not much of a crock-pot dish I’m not sure how it will reheat using one. Sticking/burning/mush-factor in the pot is possible so maybe do a test run on low and see how it goes. You could test it with small amount (no need to make the full recipe) and this way you know exactly what to expect for the big day! 🙂
Tanuka
How many seRvings does tvjs make?
Jenn
If you use a typical 2.5-3 pound butternut squash you should end up with about 6 servings 🙂
Amanda
How many servings would you say the recipe makes? I love butternut squash and this sounds perfect for THANKSGIVING…We have 14 people though, so I need to make enough. Can’t wait to try it!
Jenn
Hey Amanda! Thanksgiving servings tend to be a bit smaller so I’d say it serves about 6 small portions. You could double or triple it and if there are leftovers they’re awesome on a big spinach salad or topped on a thanksgiving leftover sandwich! 🙂
Carl Francisco
I know this is an old post so maybe you’re not monitoring comments any more… I had almost exactly this dish at a Bonefish Grill last week. It was a “fall menu” special that was just described as “fall vegetable medley” served with the cedar planked Steelhead (yum!). Their version seemed to have an herb or spice that was a little darker and more “earthy” than just cinnamon. It was definitely not cumin – or not just cumin.
I am thinking I will try Garam Masala if I don’t find any other suggestions before I make it. Have you ever had their version? Any idea what they might use to season theirs? Thanks!
Jenn
Hey Carl! The fun thing about this side dish is that you can actually veer from the sweet and savory flavor profile and indeed put an earthier spin on it. Did the version you tried at Bonefish have a little kick to it heat-wise at all? One of my favorite little spice combinations to kick dishes up with is a medley of cumin, smoked paprika, cayenne pepper, and garlic. Garahm Masala sounds like it would be a fun one to experiment with as well!
I haven’t had their version so I’m not much help there but if you ever want to bounce seasoning combos off me I’m happy to help! Keep me posted and for sure let me know what you try! xoxo
Anna
Hi! I am making this dish for a potluck this weekend and have two questions….First, have you had any feedback from anyone using Maple Syrup instead of Honey? Secondly, do you toss the squash/cranberries with the honey or just drizzle overtop? Thank You,
Anna
Jenn
Hey Anna! I’ve heard it works marvelous with Maple syrup! Toss the squash in a TBSP or so of maple syrup and follow the rest of the instructions as written, then once both the squash and cranberries have both finished cooking, you can give it a taste and toss with extra maple syrup to taste (maybe another TBSP or so!) I drizzled mine but tossing it all together works as well, whichever you prefer! 🙂
Anna
The maple syrup is great! I baked the squash ahead of time, then later added the cranberries at our dinner destination. Once they were plump and popped I added the maple syrup and tossed it all together, then drizzled some more on top for good measure 🙂 Just before serving I sprinkled generously with crumbled goat cheese. It was delicious!
Dianna Dunlop
I needed to ask some questions
Is the squash & cranberries cooked separate this says baking sheet
The cranberries you have roasting pan
You stated drizzle honey feta & cinnamon am I mixing this all together with the cranberries and squash or just drizzle on top
Jenn
Hi Dianna! Happy to help 🙂
I interchange roasting pan and baking sheet (whichever you use is a-ok, sorry for the confusion) Both will be cooked on the same sheet/pan but you’ll do the butternut first and after 25 minutes have passed add the cranberries along with it.
Honey maintains more of it’s healthy properties if it’s not cooked, so you can add it after the fact for this reason, or drizzle it on the butternut before roasting if you’d prefer. Either method works great!
Dianna Dunlop
Thank you for your reply
When using dried cranberries when are they added
The cinnamon & Feta are they just drizzled on top or mixed in the squash & cranberries
Jenn
Add the dried cranberries after the squash has cooked. I like to rub mine in a teeny bit of healthy oil (light olive or avocado oil for me) to make them really glisten. Some people like to toss it all together after the squash has roasted and some people just sprinkle on top – whichever sounds best to you is great! I usually toss mine together to get a little bit of everything in each bite 🙂 Hope you adore it Dianna! xoxo
Becca
I was wondering if there is any way to make this ahead of time, and then reheat it for a party. I’m thinking roast your squash, maybe freeze it, or refrigerate it. Then day of heat it up, add the cranberries, and then feta right before serving? What are your thoughts? Not a good idea at all maybe? Thanks!!
Jenn
Hey Becca! I’ve had a few people mention they have roasted the squash in advance and pulled it out early so it’s softened but not fully cooked. Then store in the fridge and pop the cranberries on the sheet when you heat it up? I’ll admit I do love it best fresh, so maybe road test it ahead of time and see which method you prefer?
Andria
This dish will as simply amazing!
Winnie | Induction Cooking
I adore butternut squash in any recipe so I’ll have to try this with the cranberries. I love the colors, and with the feta too. It looks good. Thanks for sharing.
Jenn
Thanks Winnie! 🙂
Jamie
Where are the nutritional values of your recipes please
Jenn
Hi Jamie! I don’t calculate the nutrition values currently (waiting to find a good recipe plug in to help me do that, and the tech crew on my current recipe card are hard at work) but until I can get things up and running myfitnesspal.com is amazing for calculations! Make sure to add in any changes in amounts/ingredients if you make any to get as accurate as possible 🙂 This recipe is one of my favorites — hope you get a chance to try it!
Marci
Delish! I used dried cranberries because the store was out of fresh ones. Next time will try fresh. Keeper recipe… my husband and I loved it.
Carrie
I just found your blog, and I’m so excited to try these recipes. Goes right along with my resolution to *eat more veggies and save money. (*Rather than letting them die a slow death in the crisper drawer of the fridge.)
Jenn
Yayyyy! Yes girl rescue those crisper veggies! I’m excited to hear what you whip up! Happy New Year!
Chris
Any idea how many actual CUPS of chopped butternut squash you used in this recipe? It is so hard to guess what a large squash is? Leaves a lot to interpretation. I’d love to try this recipe tomorrow with some of my homegrown squash that I have in the freezer already cubed and ready to go.
Jenn
Hey Chris, completely understandable! I wing my measurements a lot and a recipe like this is ultra forgiving. I’d say aim for 4-5 cups of butternut squash. The only issue you may run into is roasting the frozen squash. If you’ve done it a bunch before (You seem to be a squash pro since you grow it – I’d love to grow my own next year!) and like the softer roast texture from using frozen then totally go for it! You’ll want to adjust the bake time so you don’t end up with a baking sheet full of mush. Maybe try 15 minutes, flip the squash, then do another 15-20 minutes or until desired tenderness is reached.. Something along those lines? Hope this helps!
Karen Thompson
I made this without the Feta cheese since I didn’t want to run to the store. Well, unexpected company arrived interrupting our dinner plans so we let this sit out to cool off. Later we just decided to put it with ham on Pumpernickle bread. Best sandwich ever! Thank you!
Jenn
Ohmygosh Karen that sounds like the sandwich of my dreams!!! 🙂
Anna B
Didn’t work for me…turned into a complete mush!
Jenn
EEK! So sorry to hear it Anna! Did you use frozen squash/berries by any chance or make any swaps that could have made it super soft? It always works when I make it each Fall/Winter.
Grace
I just made this and it was the BOMB! I put cilantro instead of parsley. OMG I could have eaten the whole pan.
Jenn
OMG THE CILANTRO! Grace that sounds so refreshing! Thanks girly!
Mary Ann D.
Opened Pinterest to find a new side dish for Thanksgiving and this was the first one. Looks delightful and I will let you know how it turns out. Thank you!
Jenn
Thank you Mary Ann! Hope you adore it!
Kara Shea
Yum!! I just made this and it’s delish!! Great website, thanks for the recipe!!
Jenn
So glad you enjoyed it Kara!!! Thank you!
Char R
Hi Jenn, I’m one of your newest fans, as well as my mother and sister (of course I had to share your wonderful website with them!)
I made this dish last night for me and the hubs and we both loved it! I knew we would, as roasted butternut is a fall favorite of ours. The cranberries and feta were a fabulous addition that I would never have thought of! I skipped the honey ( oops – I planned to add at the end with the feta but forgot) but we didn’t miss it, the butternut was sweet enough to contrast with the tart cranberries.
I noticed that some folks mentioned having difficulty peeling the butternut. I have a Kitchenaid peeler and it cuts through the outer rind pretty easily for me. I think maybe it’s a little sharper then some of the other brands out there, so thought I’d mention it in case it helps one of your readers.
Anyway, love your site and all of your refreshing ideas for taking veggie dishes from good to great!
Jenn
Thanks for your kind words Char and for sharing my recipes! I’m so thrilled y’all loved the recipe and love the peeler tip! I know a good sharp veggie peeler is for sure hard to come by so that for sure helps. Hope you have a wonderful weekend and a great holiday season! Thanks so much for stopping in and making my day with your comment! 🙂 So great to meet ya!
Larry Davis
I wonder how this would come out if I used sweet potatoes instead of the squash?
Jenn
Larry I think it would be wonderful! Warm roasted sweet potatoes are lovely this time of year 🙂
Beverly
Is there any way to make this or part of it, ahead of time? With all the other Thanksgiving dishes to make in a small kitchen, I’m not sure I would have time. Also, how many does this feed? I’m have 12 people to feed.
Thank you!
Jenn
Hi Beverly! This dish yields about 4 side dishes, depending on how much everyone grabs for their plate (at Thanksgiving everyone tends to take small scoops of each dish so it may even stretch from 4 to 6).
I found the best pre-prep results were when I pre-roasted the squash for around 25-30 minutes and then before serving, I tossed the room temperature squash back in the oven along with the cranberries for an additional 10 minutes or so until the cranberries started to burst and the squash crisped back up around the edges [yet still creamy and buttery on the inside, yum!] I did the reheat just before serving so the feta and honey were added to the still-warm dish and it worked great! I also cooked the squash and berries in their entirety and then reheated those just before serving in the oven for around 10 minutes, adding the cheese/honey after as well. The first method had more of the texture I was looking for but the second was still good!
Hope this helps and that you have a wonderful Thanksgiving Beverly! xoxo
DiB
Am so glad that I discovered your website. I like your philosophy of eating veggies. I love them all but am careless about eating them daily. From the looks of your recipes so far i think i will be more conscientious about eating more of them.
Thank you.
Also I love the name of your website…so clevr!
Jenn
Thanks so much! <3 🙂 Let me know if you try anything!
Tracey
Wow this looks good. Was considering adding roasted pecans, thoughts? Also, with so many craisin ideas which do you prefer, fresh or dried?