Description
A cozy and flavorful fall dish made with roasted butternut squash, sweet-tart cranberries, creamy feta, and crunchy pumpkin seeds. This Crispy Honey Roasted Butternut with Cranberries is perfect for holiday dinners, weeknight meals, or festive gatherings.
Ingredients
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1 butternut squash, peeled and chopped into 1-inch pieces
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1 tablespoon olive oil
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½ teaspoon garlic powder
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Salt and pepper, to taste
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1 cup fresh cranberries
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1–2 tablespoons honey
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¼ teaspoon cinnamon
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¼ cup feta cheese, crumbled
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2 tablespoons pumpkin seeds
Instructions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Toss the butternut squash with olive oil, garlic powder, salt, and pepper.
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Spread the squash evenly on the baking sheet and roast for 20–25 minutes, or until tender and golden brown.
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In a small bowl, mix cranberries with honey and cinnamon.
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Remove squash from the oven, sprinkle the honey-coated cranberries over the top, and roast for 5–7 more minutes, until cranberries soften.
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Transfer everything to a serving dish and top with feta and pumpkin seeds.
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Drizzle with a little extra honey if desired. Serve warm.
Notes
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Frozen cranberries can be used—no need to thaw.
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Add extra honey for more sweetness or extra pumpkin seeds for more crunch.
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Goat cheese can be swapped for feta for a tangier flavor.
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This reheats beautifully in an air fryer or oven to revive the crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven-Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 portion (¼ of the recipe)
- Calories: Approx. 215
- Sugar: 14 g
- Sodium: 240 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 10 mg