This Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds is a perfect blend of sweet, savory, and tangy flavors, making it a delicious side dish or even a light vegetarian meal. The caramelized butternut squash, combined with tart cranberries, salty feta, and crunchy pumpkin seeds, creates a vibrant dish that’s perfect for fall or any holiday gathering!
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cut into cubes
- 2 tablespoons olive oil
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
- Salt and pepper to taste
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ¼ cup pumpkin seeds (pepitas), lightly toasted
- 1 tablespoon fresh thyme leaves (optional for garnish)
- 1 tablespoon balsamic glaze (optional for drizzling)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare the Butternut Squash:
- In a large bowl, toss the butternut squash cubes with olive oil, honey, cinnamon, salt, and pepper until evenly coated.
- Roast the Squash:
- Spread the squash in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, turning halfway through, until the squash is golden brown and crispy on the edges.
- Toast the Pumpkin Seeds:
- While the squash is roasting, lightly toast the pumpkin seeds in a small pan over medium heat for 2-3 minutes, stirring frequently, until they begin to pop and turn golden. Set aside.
- Add the Cranberries:
- In the last 5 minutes of roasting, sprinkle the dried cranberries over the squash on the baking sheet. This will allow them to soften slightly and soak up the honey glaze.
- Assemble the Dish:
- Once the squash is done, remove it from the oven and let it cool slightly.
- Transfer the roasted squash and cranberries to a serving dish. Sprinkle with crumbled feta and toasted pumpkin seeds.
- Garnish and Serve:
- Garnish with fresh thyme leaves, if using, and drizzle with balsamic glaze for an extra touch of flavor.
- Serve warm as a side dish or a light vegetarian main.
Helpful Tips:
- Cutting Butternut Squash: If cutting a butternut squash feels like too much work, many stores offer pre-cut squash cubes in the produce section.
- Balsamic Glaze: For added flavor, drizzle a bit of balsamic glaze over the finished dish. It adds a nice contrast of sweetness and acidity.
Substitutions/Variations:
- Feta Cheese: You can substitute goat cheese or blue cheese for feta if you prefer a different flavor.
- Nuts/Seeds: Swap the pumpkin seeds for toasted pecans, walnuts, or sunflower seeds for a different crunch.
- Cranberries: Substitute dried cherries or raisins if you don’t have cranberries on hand.
Frequently Asked Questions:
- Can I prepare this dish in advance? Yes! You can roast the squash ahead of time and reheat it just before serving. Add the feta and pumpkin seeds right before serving to maintain the crunch.
- How can I make this vegan? Substitute the honey with maple syrup and use a vegan feta cheese alternative or skip the cheese entirely.
Storage Instructions:
- Room Temperature: This dish can be kept at room temperature for up to 2 hours before serving.
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to maintain the crispiness.
More Relevant Recipes:
- Maple Roasted Sweet Potatoes with Pecans: A delicious sweet and savory side dish perfect for any meal.
- Quinoa Salad with Roasted Butternut Squash and Cranberries: A hearty salad packed with fall flavors.
- Caramelized Brussels Sprouts with Bacon and Cranberries: A savory dish that brings together the best of fall.
This Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds is a vibrant and flavorful dish that’s perfect for any occasion. The combination of textures and tastes makes it a crowd-pleaser that will have everyone asking for seconds! Enjoy!