Description
Golden roasted butternut squash tossed with honey, cranberries, creamy feta, and crunchy pumpkin seeds. A sweet-savory side dish perfect for fall gatherings or a hearty vegetarian main.
Ingredients
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1 medium butternut squash, peeled and cubed (about 2.5 lbs)
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2½ tbsp olive oil
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2 tbsp honey (or maple syrup)
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½ tsp salt
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¼ tsp black pepper
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⅓ cup dried cranberries
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¼ cup pumpkin seeds (pepitas), toasted
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½ cup feta cheese, crumbled
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Optional: ¼ tsp cinnamon or paprika, balsamic glaze, fresh parsley
Instructions
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Preheat oven to 425°F. Line a baking sheet with parchment.
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Toss squash with olive oil, honey, salt, pepper, and optional spices.
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Spread in a single layer and roast 25–30 min, flipping halfway.
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Toast pumpkin seeds in a dry pan until golden (3–5 min).
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Soak cranberries in hot water or orange juice for 5 min, then drain.
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Transfer roasted squash to serving dish. Top with cranberries, feta, and seeds.
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Garnish with herbs or balsamic glaze, and serve warm or at room temp.
Notes
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Can be made ahead; assemble just before serving.
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Add cooked grains or greens to make it a main dish.
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For vegan version, use maple syrup and dairy-free cheese or omit.
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Leftovers keep 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes