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

  • Author: jenny
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: Serves 6
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

Delight in the flavors of Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds—a vibrant dish blending sweetness, tartness, and crunch. Tender butternut squash is caramelized with honey, paired with chewy cranberries and creamy feta, creating an unforgettable taste experience. Perfect for festive gatherings or weeknight dinners, this easy-to-make recipe promises to elevate any meal.


Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and cubed
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup dried cranberries
  • ½ cup crumbled feta cheese
  • ¼ cup toasted pumpkin seeds

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the cubed butternut squash, olive oil, honey, salt, and pepper. Toss until well-coated.
  3. Spread the squash evenly on the baking sheet and roast for 25-30 minutes until golden brown and crispy on the edges.
  4. Remove from the oven and sprinkle dried cranberries and feta cheese over the roasted squash. Return to the oven for an additional 5 minutes.
  5. Top with toasted pumpkin seeds before serving.


Nutrition

  • Serving Size: Approximately 1 cup (150g)
  • Calories: 220
  • Sugar: 12g
  • Sodium: 330mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 10mg

Keywords: - Ensure even cubing of butternut squash for uniform cooking. - Feel free to substitute cranberries with raisins or pomegranate seeds for variation. - For a vegan version, replace honey with maple syrup and omit feta cheese.