Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds Recipe

Introduction

This Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds is a delightful mix of sweet, savory, and crunchy flavors. Perfect as a side dish or a light vegetarian meal, it’s simple to prepare and brings vibrant colors to your table.

Ingredients

• 1 butternut squash, peeled and chopped into 1-inch pieces
• 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 feta cheese, crumbled
• 2 tablespoons pumpkin seeds (for added crunch)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, toss the chopped butternut squash with olive oil, garlic powder, salt, and pepper until evenly coated.
3. Step 3: Spread the squash in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until tender and golden brown.
4. Step 4: While the squash roasts, combine fresh cranberries, honey, and cinnamon in a small bowl.
5. Step 5: After 25 minutes, remove the squash from the oven. Spoon the honey-coated cranberries evenly on top and return to the oven for another 5-7 minutes, until the cranberries soften slightly.
6. Step 6: Transfer the roasted squash and cranberries to a serving dish. Sprinkle crumbled feta cheese and pumpkin seeds over the top. Optionally, drizzle a bit more honey before serving warm.

Tips & Variations

• For extra depth, add a pinch of smoked paprika to the butternut squash before roasting.
• Swap feta for goat cheese if you prefer a creamier texture and tangier flavor.
• Use dried cranberries soaked briefly in warm water if fresh cranberries are not available.
• Toast pumpkin seeds lightly before adding to enhance their crunch and nutty flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to retain crispness, but keep in mind that the pumpkin seeds may lose some crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the butternut squash and prepare the cranberry topping separately. Assemble and warm it before serving for best results.

Is this recipe suitable for a vegan diet?

The dish can be made vegan by omitting the feta cheese or substituting it with a plant-based alternative.

Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

This Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds is a delightful autumn-inspired side dish featuring tender roasted butternut squash drizzled with honey and topped with sweet-tart cranberries, creamy feta cheese, and crunchy pumpkin seeds. The warm spices and contrasting textures make it perfect for cozy dinners or holiday meals.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 25-32 minutes
• Total Time: 40-47 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables & Fruits

• 1 butternut squash, peeled and chopped into 1-inch pieces
• 1 cup fresh cranberries

Seasonings & Oils

• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• ¼ teaspoon cinnamon

Other

• 1–2 tablespoons honey
• ¼ cup feta cheese, crumbled
• 2 tablespoons pumpkin seeds (for added crunch)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss Butternut Squash: In a large bowl, combine the chopped butternut squash with olive oil, garlic powder, salt, and pepper. Toss everything thoroughly to ensure even coating.
3. Roast Squash: Spread the coated squash pieces evenly on the prepared baking sheet. Place in the oven and roast for 20-25 minutes until the squash is tender and develops a golden-brown color.
4. Prepare Cranberry Mixture: While the squash roasts, mix the fresh cranberries with honey and cinnamon in a small bowl to coat the berries and add a warming sweetness.
5. Add Cranberries to Squash: After the initial roasting time, remove the baking sheet from the oven and scatter the honey-coated cranberries over the roasted squash. Return to the oven and roast for an additional 5-7 minutes until the cranberries soften but retain some texture.
6. Finish and Serve: Transfer the roasted squash and cranberries to a serving dish. Sprinkle crumbled feta cheese and pumpkin seeds on top to add creaminess and crunch. Optionally, drizzle a little extra honey over everything before serving warm.

Notes

• For a nuttier flavor, toast the pumpkin seeds lightly before sprinkling them on top.
• Adjust the honey quantity to make the dish sweeter or more savory according to your taste.
• You can substitute fresh cranberries with dried cranberries soaked briefly in warm water if fresh are unavailable.
• This dish pairs wonderfully with roasted meats or as a vegetarian main when served with grains like quinoa.
• Make sure to peel the butternut squash well for the best texture and flavor.

Keywords: butternut squash, honey roasted squash, cranberry side dish, feta pumpkin seeds, autumn recipe, roasted vegetables, healthy side dish