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Bowl of crispy honey-roasted butternut with herbs on a wooden table.

Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds

A delightful fall dish combining sweet honey-roasted butternut squash, tart cranberries, creamy feta, and crunchy pumpkin seeds, perfect for holiday feasts or cozy dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American, Seasonal
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Butternut Squash
  • 1 large butternut squash (about 3 pounds), peeled and cubed
  • 2 tablespoons olive oil
  • 2 tablespoons honey (preferably local and raw)
  • to taste Salt and pepper
For the Toppings
  • 1 cup fresh cranberries (or dried if fresh are not available)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pumpkin seeds (pepitas)
Optional Garnish
  • Fresh herbs such as thyme or parsley For a pop of color and flavor

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a large mixing bowl, combine the cubed butternut squash with olive oil, honey, salt, and pepper. Toss well until the squash is evenly coated.
Cooking
  1. Spread the butternut squash evenly on the prepared baking sheet in a single layer. Be sure not to overcrowd the squash, as this will help them roast rather than steam.
  2. Roast the squash in the oven for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through for even cooking.
  3. In the last 5 minutes of roasting, sprinkle the cranberries over the butternut squash. This allows them to soften and burst, imparting their tangy flavor onto the squash.
  4. Once done, remove from the oven and allow to cool slightly. Sprinkle crumbled feta cheese and pumpkin seeds on top, finishing with your choice of fresh herbs for garnish.

Notes

Use maple syrup instead of honey for a vegan version. Add chili flakes or cinnamon for a spicy or warm twist. This dish can be stored in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain its crispy texture.