Crispy Honey-Roasted Butternut with Cranberries, Feta and Pumpkin Seeds
A warm, autumn-inspired dish bursting with flavor, merging sweet butternut squash with tart cranberries, creamy feta, and crunchy 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
For deeper flavor, roast the pumpkin seeds alongside the squash. Substitute walnuts or pecans for a different nutty flavor. This dish tastes even better the next day.