Honey Roasted Butternut Squash with Cranberries and Feta

Honey Roasted Butternut Squash with Cranberries and Feta

Roasted butternut squash should be tender in the center, browned at the edges, and firm enough to hold its shape. Cut the cubes evenly and give them room on the pan so they roast instead of steam.

This warm side dish finishes with chewy dried cranberries, a light drizzle of honey, crumbled feta, toasted pecans, and parsley. Adding the toppings after roasting keeps the cranberries from scorching, the pecans crunchy, and the feta distinct.

Ingredients for Honey Roasted Butternut Squash

• 1 large butternut squash, about 2 lb whole (900g), peeled, seeded, and cut into 1- to 1½-inch cubes (about 5 cups)
• 2 tablespoons olive oil
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon black pepper
• ¼ teaspoon ground cinnamon
• ¾ cup dried cranberries (105g)
• 2 tablespoons honey
• ¾ cup crumbled feta (85g)
• ¾ cup pecan halves (75g), preferably toasted
• 1 tablespoon roughly chopped fresh parsley

How to Make Honey Roasted Butternut Squash

1. Heat the oven: Preheat to 400°F (205°C) with a rack in the center. Set out a rimmed sheet pan; use a second pan if the squash will not fit in one uncrowded layer.
2. Season the squash: Toss the cubes with the olive oil, salt, pepper, and cinnamon until lightly coated. Spread them in a single layer with space between pieces so moisture can escape and the edges can brown.
3. Roast: Roast uncovered, turning once after about 15 to 20 minutes. Start checking at 20 minutes; the squash will take about 25 to 35 minutes total, depending on cube size and the oven. It is done when a fork slides easily into the thickest cubes and the edges have golden-brown patches, while the pieces still hold their shape.
4. Toast the pecans if needed: If using raw pecans, toast them in a dry skillet over medium-low heat for 3 to 5 minutes, stirring often. Remove them when fragrant and lightly browned, before they darken, and let cool.
5. Add the cranberries and honey: Let the squash sit for 2 to 3 minutes, then transfer it to a serving bowl or leave it on the pan. Add the dried cranberries, drizzle with honey, and toss gently so the cubes stay intact.
6. Finish: Scatter the feta, pecans, and parsley over the warm squash. Serve with the toppings visible rather than stirring them in.

Can You Use Fresh Cranberries?

Yes, but they need a different cooking time and will be tarter and softer than the dried cranberries in the main recipe. Replace the dried cranberries with ¾ cup fresh cranberries and add them during the last 8 to 12 minutes of roasting. Look for berries that have softened or begun to pop, and remove the squash before it loses its shape. Do not roast dried cranberries using this timing; add them after the squash comes out of the oven.

Serving Honey Roasted Butternut Squash

Serve warm in a shallow bowl alongside roasted poultry, pork, fish, or a vegetarian meal.

How to Store and Reheat

Refrigerate leftovers in an airtight container for up to 3 days. The squash will soften, and the feta and pecans may lose some of their texture.

Reheat gently in a 350°F (175°C) oven until warm, then add fresh feta, pecans, or parsley if desired. For the best texture when making it ahead, roast the squash separately and add the cranberries, honey, feta, and pecans close to serving.

Nutrition

Approximate nutrition per serving, based on 1 of 6 side-dish servings: 290 calories, 5g protein, 16g fat, and 33g carbohydrates. Approximate nutrition per 100g: 195 calories, 3g protein, 11g fat, and 22g carbohydrates. Values vary with the size of the squash and the ingredients used.