Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!
Are you on the search for a new vegetable side dish to serve during the holidays (or any old time, for that matter)? Well, here’s a sweet AND savory recipe for Roasted Butternut Squash with Cranberries, Honey & Feta.
This is one gorgeous side dish to look at, and a very tasty side dish to accompany various meals. This dish has so many different flavors going on…roasted butternut squash, creamy saltiness of feta cheese, and the “pop” of freshly roasted tangy cranberries.
The dish is topped off with the sweetness from honey being drizzled over the top of the ingredients… whoa! I am really glad I tried this recipe!
The recipe for roasted butternut squash is simple. Roast the butternut squash, add the fresh cranberries near the end of the roasting time, dish them up, garnish with the rest of the ingredients. That’s it… in a nutshell.
How To Make Roasted Butternut Squash With Cranberries, Honey & Feta
Get yourself a butternut squash. Got one? Okay. You only need ONE, but here’s a photo of 2 (perhaps to inspire you to double the recipe if cooking for a small village?)
Peel and chop one butternut squash into small bite-sized cubes. (Peeling the squash is the toughest part of this recipe… really!)
Drizzle some olive oil onto a large baking sheet and put the cubed squash on it, turning cubes to coat with the oil.
Sprinkle squash cubes with salt and pepper, and give them another light drizzle of olive oil. Bake at 400 degrees for 25 minutes.
Once done, remove the roasted butternut squash from the oven, and add fresh cranberries. Return the pan to the oven; cook for 15 additional minutes.
When done, the cranberries should have popped a bit, and softened. Remove the roasted butternut squash and cranberries from the oven. Transfer the mixture onto a serving dish.
To finish this roasted butternut squash dish, add a light dusting of cinnamon to top the veggies. Sprinkle the top with with crumbled feta cheese.
Drizzle some honey over the top of the entire dish, then add crumbled feta cheese and a little bit of dried parsley! YUM!
That’s it! Serve the roasted butternut squash dish while hot! Hope you enjoy the color and the variety of tastes in this simple, but delicious veggie side dish!
If you enjoy butternut squash, be sure and check out my recipe for Butternut Squash Soup with Bacon. It tastes amazing!
Have a fantastic day, friends. May God bless and keep you in, and through, all you do.
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Recipe Adapted from Jenn Laughlin: http://peasandcrayons.com/2014/11/honey-roasted-butternut-squash-cranberries-feta.html
- 1 large butternut squash (peeled and cut into bite-sized cubes)
- 2 Tablespoons olive oil (divided)
- Salt and black pepper (to season with)
- 2 cups fresh (and not frozen) cranberries
- 1/4 cup feta cheese , finely crumbled
- 3-4 Tablespoons honey
- ground cinnamon , to taste
- dried parsley (can also use fresh, if desired)-for garnish
Before beginning, preheat your oven to 400 degrees F. Pour 1 Tablespoonful of olive oil onto a large baking pan (with edges). Spread, to cover.
- Pour the cubes of butternut squash onto oiled baking pan. Drizzle the cubes with 1 additional Tablespoonful of olive oil. Lightly season squash cubes with salt and pepper.
- Put the baking pan onto the middle rack in the oven. Roast the squash at 400 degrees for 25 minutes. Pull out pan; add the fresh cranberries to the roasting pan and put back in the oven. Continue cooking squash and cranberries for 15 additional minutes. When done, the cranberries will have softened, and will have popped (or burst) a bit.
Remove baking pan from oven. Sprinkle squash lightly with cinnamon. Sprinkle the feta cheese all over the top of the squash. Drizzle the squash with honey (try to sprinkle evenly so all get that bit of sweetness). Taste. If you want it sweeter, add some more honey to the dish. Garnish with parsley. Serve hot, and enjoy!
Here’s one more to pin on your Pinterest boards!