Can I use dried cranberries instead of fresh?

Yes! While fresh cranberries offer a tart flavor that balances the sweetness of the squash, dried cranberries will add a more concentrated sweetness to the dish. Both options work well, so feel free to choose based on your taste preference. If you’re using dried cranberries, consider reducing the amount of honey to avoid an overly sweet dish.

Can I make this recipe ahead of time?

Absolutely! You can prepare the roasted squash and cranberries in advance. Simply follow the roasting instructions, then store the cooked vegetables in the fridge for up to 3 days. When ready to serve, reheat the dish in the oven and add the honey and feta just before serving. This will ensure that the honey and feta stay fresh and creamy.

What can I substitute for feta cheese?

If you prefer a different cheese, goat cheese is a great substitute for feta. It adds a rich, creamy texture with a slightly tangy flavor that pairs wonderfully with the butternut squash and cranberries. You can also use a mild cheese like ricotta or even a vegan cheese alternative if you’re looking for a dairy-free option

Honey Roasted Butternut Squash with Cranberries and Feta

Name: Honey Roasted Butternut Squash with Cranberries and Feta
Prep time: 15 min
Cook time: PT-489192H21M17S
Total time: PT-489192H21M17S
Cuisine: American
Ingredients: 3 lb large butternut squash, peeled and chopped; 1-2 TBSP extra virgin olive oil; Salt, pepper, and garlic powder to taste; 1-2 cups fresh cranberries (add a little, or a lot!); 2-3 TBSP honey, plus extra to taste; ¼ cup finely crumbled feta; Ground cinnamon to taste (approx. 1/8-1/4 tsp); Fresh or dried parsley for garnish (optional)

Description

Honey Roasted Butternut Squash with Cranberries and Feta is a sweet and savory side dish perfect for fall and holiday meals. The roasted squash, paired with tart cranberries, sweet honey, and creamy feta, creates a mouthwatering combination of flavors that everyone will love.

Ingredients

Scale

3 lb large butternut squash, peeled and chopped
1-2 TBSP extra virgin olive oil
Salt, pepper, and garlic powder to taste
1-2 cups fresh cranberries (add a little, or a lot!)
2-3 TBSP honey, plus extra to taste
¼ cup finely crumbled feta
Ground cinnamon to taste (approx. 1/8-1/4 tsp)
Fresh or dried parsley for garnish (optional)

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Instructions

Preheat oven to 400°F (200°C).
Lightly drizzle or spritz a baking sheet with olive oil.
Add cubed butternut squash to the sheet and drizzle with olive oil, tossing to coat evenly. Sprinkle with salt, pepper, and garlic powder to taste.
Roast the squash for 25 minutes on the center rack until tender and lightly caramelized.
At the 25-minute mark, pull the sheet out and add the fresh cranberries. Return the squash to the oven for another 10-15 minutes, or until the cranberries have softened and started to burst.
Once done, remove from the oven and sprinkle with cinnamon.
Drizzle with honey, then sprinkle crumbled feta on top.
Garnish with parsley, if desired, and serve hot.

Notes

If you prefer a sweeter dish, add more honey or use dried cranberries for extra sweetness.
You can make this dish ahead by roasting the squash and cranberries in advance. Reheat in the oven and add the honey and feta just before serving.
This recipe can easily be customized with different cheeses, like goat cheese, for a different flavor.
Be sure to check the doneness of the squash after 25 minutes. It should be tender and slightly browned at the edges.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 122 kcal
Sugar: 9g
Sodium: 75mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 2g
Cholesterol: 5mg