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 ado, 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.
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!
- 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
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!
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.
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!