Roasted Butternut Squash with Cranberries and Feta Recipe

Introduction

Roasted Butternut Squash with Cranberries and Feta is a delightful side dish that combines sweet, tart, and savory flavors in every bite. Easy to prepare, it’s perfect for warming up your dinner table with vibrant colors and cozy aromas.

Ingredients

• 1 medium butternut squash, peeled and cubed into bite-sized pieces
• 1 cup fresh cranberries, rinsed and drained
• 1/2 cup feta cheese, crumbled into small pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon honey
• 1 tablespoon fresh thyme leaves

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) to ensure the squash roasts evenly and caramelizes beautifully.
2. Step 2: In a large bowl, toss the cubed butternut squash and fresh cranberries with olive oil, salt, and black pepper until everything is well coated.
3. Step 3: Spread the mixture in a single layer on a baking sheet to allow for even roasting.
4. Step 4: Roast in the preheated oven for 25-30 minutes, or until the squash is tender and golden brown. Check doneness by poking with a fork.
5. Step 5: Remove from the oven and drizzle the roasted mixture with honey.
6. Step 6: Sprinkle the crumbled feta cheese and fresh thyme leaves over the top and gently toss to combine the flavors.
7. Step 7: Serve warm, either as a side alongside grilled meats or as a satisfying vegetarian option.

Tips & Variations

• For extra caramelization, roast the squash a few minutes longer until golden and slightly crisp.
• Don’t skip the honey; it balances the tart cranberries and salty feta beautifully.
• Add a pinch of cayenne pepper or chili flakes before roasting for a subtle spicy kick.
• Use a large baking sheet for better air circulation and even roasting.
• Try swapping thyme for rosemary or sage to change the herbal notes.
• Substitute goat cheese for feta to add a different tangy creaminess.
• Toss in chopped walnuts or pecans during the last 10 minutes of roasting for a crunchy texture.
• Add warm spices like cinnamon or nutmeg along with the salt and pepper for a cozy twist.
• Use dried cranberries or replace with pomegranate seeds or diced apples for different flavor textures.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving again to preserve the flavors and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Absolutely! Just make sure to thaw and pat it dry before using to remove excess moisture, which helps achieve better roasting results.

What can I serve with roasted butternut squash, cranberries, and feta?

This dish pairs wonderfully with grilled meats like chicken or pork. It also complements hearty grain-based salads well for a satisfying vegetarian meal.

Roasted Butternut Squash with Cranberries and Feta Recipe

Print Recipe

★★★★★

4.8 from 128 reviews

Roasted Butternut Squash with Cranberries and Feta is a vibrant and delicious side dish that balances the natural sweetness of roasted squash with the tartness of fresh cranberries and the creamy saltiness of feta cheese. Perfect as a nutritious accompaniment for grilled meats or as a wholesome vegetarian option, this easy-to-prepare recipe uses simple ingredients and roasting to maximize flavor and texture.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 1 medium butternut squash, peeled and cubed into bite-sized pieces
• 1 cup fresh cranberries, rinsed and drained
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon honey
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure even roasting and caramelization of the squash.
2. Mix Ingredients: In a large bowl, combine the cubed butternut squash and fresh cranberries. Drizzle with olive oil, then sprinkle salt and black pepper. Toss well using your hands or a spoon until everything is evenly coated.
3. Roast the Mixture: Spread the mixture out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and golden brown, checking doneness by piercing with a fork.
4. Add Finishing Touches: Remove from the oven and immediately drizzle honey over the roasted veggies. Sprinkle crumbled feta cheese and fresh thyme leaves on top, then gently toss to combine the flavors.
5. Serve Warm: Transfer to a serving bowl and serve warm as a side dish alongside grilled meats or as a standalone vegetarian delight.

Notes

• Adjust the amount of feta cheese to taste for creaminess.
• Fresh cranberries can be substituted with dried cranberries if necessary.
• For extra caramelization, roast a few minutes longer until golden.
• Add a sprinkle of cayenne pepper or chili flakes before roasting for a spicy kick.
• Toss in chopped walnuts or pecans during the last 10 minutes of roasting for texture.
• Try different herbs like rosemary or sage to vary the flavor profile.

Keywords: roasted butternut squash, cranberries, feta, side dish, vegetarian, fall recipe