Created on November 27th, 2025 at 12:06 pm
Cozy autumn goodness
Crispy honey-roasted butternut squash is a delightful way to celebrate seasonal produce. The gentle sweetness of the roasted squash combines beautifully with the tart bursts of cranberries, the creaminess of feta cheese, and the crunch of toasted pumpkin seeds. Each bite is satisfying, merging textures you can feel and flavors that linger in a welcoming way. The aroma that fills your kitchen as the squash caramelizes and the honey melds with its natural sugars is inviting and cozy, making it a perfect dish for gatherings or a comforting solo meal.
This dish not only looks stunning with its vibrant orange and green hues, but it also brings warmth and balance to your table. Whether served as a side dish at a holiday gathering or as a light lunch, it captures the essence of fall with every forkful. The contrast of flavors and textures makes it special enough to impress but simple enough to prepare on any busy day.
Why This Dish Belongs in Your Rotation
Crispy honey-roasted butternut squash is appealing for several reasons. First, the preparation is straightforward, allowing you to enjoy the cooking process without feeling rushed. The simplicity of the ingredients lets the natural flavors shine while the honey glaze offers a sweet note that enhances the squash. The addition of cranberries adds a pleasant tartness, creating a perfect balance that many will appreciate.
Moreover, this dish offers versatility. It can be served warm or at room temperature, making it an excellent choice for meal prep and leftovers. The flavor profile deepens after a day in the fridge, making it a wonderful option for lunches. Simple to pack and satisfying to eat, this recipe is a wholesome choice that everyone can enjoy.
Time Breakdown
This recipe comes together quickly, making it ideal for busy weeknights or gathering prep. Most of the time is spent waiting for the squash to roast, allowing you to focus on other tasks.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients List
- 1 medium butternut squash, peeled and diced into 1-inch cubes
- 2 Tbsp olive oil
- 2 Tbsp honey
- Salt & pepper, to taste
- ¾ cup dried cranberries
- ½ cup feta cheese, crumbled
- ¼ cup pumpkin seeds (pepitas)
- Optional: fresh parsley, chopped, for garnish
Kitchen Tools
This recipe uses common kitchen tools to keep the cooking process simple and stress-free. You likely have everything you need on hand.
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula
- Measuring spoons
Step-by-Step Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. This will help maintain the crispiness of the squash during roasting.
In a large mixing bowl, combine the diced butternut squash, olive oil, and honey. Season generously with salt and pepper. Toss well to ensure the squash is evenly coated with the oil and honey.
Spread the butternut squash in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes. Turn the squash halfway through cooking to promote even browning. It should be golden and crisp on the edges when done.
Remove the roasted squash from the oven and let it cool slightly. Add the dried cranberries and crumbled feta to the baking sheet. Toss gently to combine, ensuring the feta remains in sizable chunks.
While the squash cools, toast the pumpkin seeds. Using a dry skillet over medium heat, add the pumpkin seeds and stir frequently for 3–5 minutes until golden and fragrant. Watch closely to avoid burning.
Serve the warm squash mixture on a platter, garnished with the toasted pumpkin seeds and optional fresh parsley, if using. The dish can be enjoyed warm or at room temperature.
Pro Tips
- For deeper flavor, roast the pumpkin seeds alongside the squash, adding them in the last few minutes of cooking for extra crunch.
- Substitute walnuts or pecans for a different nutty flavor and texture.
- If you prefer, use maple syrup in place of honey for a shift in sweetness.
- This dish tastes even better the next day when the flavors have melded.
A Flavorful Fall Delight
Crispy honey-roasted butternut squash with cranberries, feta, and pumpkin seeds is a dish that captures the warmth of the season. It combines comforting flavors with delightful textures, creating a meal that is both satisfying and visually stunning. This recipe is not just easy to prepare; it’s also a great showcase for the wonderful ingredients of autumn.
This dish proves that comfort food can be simple and satisfying.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 210 kcal |
| Protein | 6 g |
| Fat | 10 g |
| Carbohydrates | 30 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 200 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Crispy Honey-Roasted Butternut with Cranberries, Feta and Pumpkin Seeds
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and diced into 1-inch cubes
- 2 Tbsp olive oil
- 2 Tbsp honey Can substitute with maple syrup for a different sweetness.
- ¾ cup dried cranberries
- ½ cup feta cheese, crumbled Keep in sizable chunks for better texture.
- ¼ cup pumpkin seeds (pepitas) Can roast alongside squash for extra crunch.
- Optional: fresh parsley, chopped, for garnish Adds a fresh touch.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the diced butternut squash, olive oil, and honey. Season generously with salt and pepper. Toss well to ensure the squash is evenly coated.
Cooking
- Spread the butternut squash in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning halfway through for even browning.
- Remove the roasted squash and let cool slightly. Add dried cranberries and crumbled feta to the baking sheet, tossing gently to combine.
- Toast the pumpkin seeds in a dry skillet over medium heat for 3–5 minutes until golden and fragrant, stirring frequently.
Serving
- Serve the warm squash mixture on a platter, garnished with toasted pumpkin seeds and optional fresh parsley.
Notes
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