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

Introduction

This crispy honey-roasted butternut dish combines the natural sweetness of butternut squash with tart cranberries, creamy feta, and crunchy pumpkin seeds. It’s a colorful, flavorful side that’s perfect for fall or any time you crave a cozy vegetable dish.

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

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 with honey and cinnamon in a small bowl, mixing well.
5. Step 5: After 20-25 minutes, remove the squash from the oven and evenly scatter the honey-coated cranberries on top. 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 with crumbled feta cheese and pumpkin seeds for added flavor and crunch.
7. Step 7: Optionally, drizzle a little more honey over the top and serve warm.

Tips & Variations

• For a nuttier flavor, toast the pumpkin seeds lightly before sprinkling them on the dish.
• If fresh cranberries are unavailable, frozen cranberries can be used; just thaw and drain excess moisture first.
• Add a sprinkle of chopped fresh herbs like thyme or rosemary for an herbal note.
• Use maple syrup instead of honey for a different sweetness profile and a vegan option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The pumpkin seeds are best added fresh after reheating to keep their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can chop the butternut squash and prepare the cranberry mixture ahead, but roasting is best done shortly before serving to maintain texture and flavor.

Is there a vegan option for this recipe?

Yes, substitute the feta cheese with a vegan cheese alternative or omit it entirely. Use maple syrup instead of honey to keep it fully vegan.

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

Print Recipe

★★★★★

4.7 from 67 reviews

This Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds is a delightful fall-inspired side dish that balances sweet, savory, and tangy flavors. Roasted until tender and golden, the butternut squash is complemented by honey-coated cranberries, creamy feta, and crunchy pumpkin seeds for a vibrant, textured experience perfect for any meal.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 30-32 minutes
• Total Time: 45-47 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Butternut Squash

• 1 butternut squash, peeled and chopped into 1-inch pieces
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Salt and pepper, to taste

Honey-Cranberry Topping

• 1 cup fresh cranberries
• 1–2 tablespoons honey
• ¼ teaspoon cinnamon

Garnishes

• ¼ cup feta cheese, crumbled
• 2 tablespoons pumpkin seeds

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
2. Toss butternut squash: In a large bowl, combine the chopped butternut squash with olive oil, garlic powder, salt, and pepper, mixing thoroughly so every piece is evenly coated.
3. Roast squash: Spread the seasoned butternut squash evenly on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the squash pieces are tender and golden brown around the edges.
4. Prepare cranberry mixture: While the squash is roasting, in a small bowl, mix the fresh cranberries with honey and cinnamon, ensuring the berries are well coated with this sweet and spiced glaze.
5. Add cranberries and continue roasting: After 25 minutes, remove the baking sheet from the oven. Evenly sprinkle the honey-coated cranberries over the roasted squash, then return the baking sheet to the oven for an additional 5-7 minutes. Roast until the cranberries begin to soften and slightly blister.
6. Assemble and serve: Once cooked, transfer the roasted squash and cranberries to a serving dish. Top with crumbled feta cheese and pumpkin seeds for added texture and flavor. Optionally, drizzle a little extra honey on top. Serve warm for the best taste experience.

Notes

• For a nuttier flavor, try toasting the pumpkin seeds lightly before sprinkling them over the dish.
• If fresh cranberries are not available, frozen can be used but do not thaw before mixing with honey to avoid excess moisture.
• Adjust honey quantity according to your preferred sweetness level.
• This dish pairs beautifully with roasted meats or as a hearty vegetarian main when served with couscous or quinoa.

Keywords: butternut squash, roasted vegetables, honey roasted, cranberries, feta cheese, pumpkin seeds, fall recipes, vegetarian side