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

Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds is a vibrant, sweet-savory side dish that perfectly captures the essence of fall. With caramelized cubes of roasted butternut squash, bursts of tart dried cranberries, salty crumbles of feta, and the crunch of toasted pumpkin seeds, this colorful dish is as beautiful on the table as it is satisfying to eat.

It’s the ideal companion to roasted meats, holiday mains, or grain bowls—but also stands confidently as a vegetarian main course. Best of all, it’s incredibly easy to make and customizable to suit your pantry.

---

Ingredients Overview

This dish is a showcase of seasonal ingredients brought together in perfect contrast—soft and crunchy, sweet and salty, warm and cool.

Butternut Squash

• Peeled, seeded, and cubed into 1-inch pieces for even roasting.

• Naturally sweet and nutty, butternut caramelizes beautifully in a hot oven.

• Rich in beta-carotene, fiber, and potassium.

Honey

• Lightly coats the squash to encourage browning and sweetness.

• Optional: use maple syrup for a vegan version or deeper flavor.

Olive Oil

• Helps crisp the edges during roasting.

• Choose extra virgin olive oil for added depth.

Dried Cranberries

• Add a tart, chewy contrast to the soft roasted squash.

• Soaked briefly in warm water or orange juice for extra plumpness.

Feta Cheese

• Crumbled over the top for a creamy, salty bite.

• Pairs beautifully with the sweet and nutty elements.

Pumpkin Seeds (Pepitas)

• Toasted for crunch and a subtle earthy flavor.

• A great source of protein and healthy fats.

Optional Garnishes

• Fresh parsley or mint for brightness.

• A drizzle of balsamic glaze for acidity.

• Chili flakes for a gentle kick.

---

Step-by-Step Instructions

This dish comes together with minimal effort and just one roasting pan.

1. Preheat the Oven

• Set to 425°F (220°C).

• Line a large baking sheet with parchment paper or foil for easy cleanup.

2. Prepare the Butternut Squash

• Peel, deseed, and cut 1 medium butternut squash (about 2.5 lbs) into 1-inch cubes.

• Place in a large bowl and toss with:

  • 2½ tbsp olive oil

  • 2 tbsp honey (or maple syrup)

  • ½ tsp salt

  • ¼ tsp black pepper

  • Optional: ¼ tsp cinnamon or smoked paprika

3. Roast Until Crispy

• Spread the squash in a single layer on the baking sheet.

• Roast for 25–30 minutes, flipping once halfway through, until edges are golden brown and caramelized.

4. Toast the Pumpkin Seeds

While squash roasts:

• In a small dry skillet, toast ¼ cup raw pumpkin seeds over medium heat for 3–5 minutes until they start to pop and turn golden. Set aside.

5. Plump the Cranberries (Optional)

• Soak ⅓ cup dried cranberries in hot water or orange juice for 5–10 minutes, then drain.

6. Assemble the Dish

• Once squash is roasted, transfer to a serving platter.

• Sprinkle over:

  • Soaked cranberries

  • Toasted pumpkin seeds

  • ½ cup crumbled feta cheese

7. Garnish & Serve

• Drizzle with extra honey or balsamic glaze if desired.

• Add fresh herbs for brightness.

Serve warm or at room temperature—it’s delicious either way.

---

Tips, Variations, and Substitutions

Flavor Tips:

• Don’t overcrowd the pan—space between squash cubes ensures crisp edges.

• For deeper flavor, add minced garlic or shallots to the squash before roasting.

• To intensify the sweet-savory contrast, finish with a drizzle of balsamic reduction.

Variations:

• Maple-roasted version: Use maple syrup instead of honey for a darker, earthier sweetness.

• Spicy-sweet: Add chili flakes, cayenne, or harissa to the squash before roasting.

• Add grains: Serve over farro, quinoa, or couscous for a hearty main course.

Substitutions:

• Feta: Try goat cheese, blue cheese, or vegan feta.

• Pumpkin seeds: Use toasted almonds, pecans, or sunflower seeds.

• Cranberries: Substitute with dried cherries, golden raisins, or pomegranate seeds.

---

Serving Ideas & Occasions

This dish works across seasons but shines especially in cooler months.

Serve With:

• Roasted turkey or chicken

• Grilled sausages or pork chops

• Lentil or chickpea salad

• Over rice, quinoa, or couscous for a filling bowl

Perfect For:

• Holiday side dish (Thanksgiving, Christmas, Friendsgiving)

• Vegetarian dinner or meal prep

• Potlucks and buffets (serves well at room temp)

• Weeknight dinner with a green salad and crusty bread

It also looks stunning on the table with its warm autumnal hues and mix of textures.

---

Nutritional & Health Notes

This dish is nourishing and naturally gluten-free, with a solid balance of fiber, vitamins, and healthy fats.

Nutritional Highlights (Per serving, ~1 cup):

• Calories: 220–270

• Carbohydrates: 30–35g

• Protein: 5–7g

• Fat: 10–13g

• Fiber: 4–6g

Health Benefits:

• Butternut squash: High in beta-carotene, vitamin C, and potassium.

• Pumpkin seeds: Provide plant-based protein and zinc.

• Feta: Adds calcium and tang with fewer calories than many other cheeses.

Want to make it lighter? Reduce the amount of cheese or skip the honey and roast with just olive oil and herbs.

---

Frequently Asked Questions

1. Can I make this ahead of time?

Yes. Roast the squash and toast the seeds ahead. Assemble just before serving to maintain texture. Serve at room temperature or reheat gently.

2. Can I use frozen butternut squash?

Fresh is best for texture, but frozen can work. Thaw and pat dry thoroughly before roasting, and expect a slightly softer result.

3. What can I use instead of feta?

Try goat cheese, ricotta salata, or vegan feta. For a non-dairy version, roasted chickpeas also add savory contrast.

4. How long does this keep in the fridge?

Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F to regain crispness, or serve cold in salads or bowls.

5. Can I serve this cold?

Yes! It works beautifully as a chilled or room-temperature salad. Add arugula or spinach and a drizzle of vinaigrette for a lunch-worthy option.

6. Is this dish vegan?

Not by default, due to the honey and feta. Use maple syrup and a plant-based cheese (or omit) to make it vegan.

7. Can I add protein?

Yes—this is excellent with grilled chicken, turkey sausage, or even chickpeas or lentils tossed in. Add them after roasting for best results.

Print