This post may contain affiliate links. Please read our disclosure policy.
You will love how tasty this Honey Roasted Butternut Squash Recipe is. It is made with cranberries, pecan, and feta cheese! This dish is the ultimate side dish recipe to add to your dinner table this holiday season. The sweet and savory taste of this butternut squash recipe will leave you wanting more!
You may also like my healthy butternut squash casserole or my hasselback butternut squash recipe.
My kids love butternut squash, and I am always looking for different ways to make it. Even though I catch a couple of my kids picking out the cranberries, I feel like they make such a great addition to this honey-roasted butternut squash recipe! I find myself making this holiday side dish every year. It is always a huge winner.
Ingredients you will need
This is just a list of ingredients you will need to make this dish. Full measurements are listed further down below in the recipe card.
- Butternut Squash – a medium size that’s just about 3 lbs. Not sure how to cut a butternut squash, you can check my post on how to cut butternut squash.
- Coconut or Olive Oil: I also like to use avocado oil. There are no rules.
- Dried Cranberries: Will add a sweet and tangy taste.
- Raw Pecans: I prefer using raw.
- Honey: If you prefer to use agave or maple syrup, you can.
- Garlic Cloves: I much prefer using fresh garlic.
- Crumbled Feta Cheese: I prefer this over blue cheese, but you can use blue cheese as well.
- Cinnamon: Adds a nice warm fall flavor.
- Fresh Thyme to garnish: Sometimes, it is not easy to find fresh herbs. You can skip this if you like or use dried.
- Sea Salt and fresh ground black pepper, to taste
How to make it
- Pre-heat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl mix cubed squash with garlic, cinnamon, oil, salt, and pepper. Toss well to get it all coated.
- Add the squash to the prepared baking sheet in a single layer and roast for 20-25 minutes on the center rack.
- Once the squash is fork tender and golden brown on the sides, sprinkle with pecans and return to the oven for an additional 2-3 minutes more.
- Remove from the oven and stir in dried cranberries, feta and honey. Then mix them all together
- Garnish with fresh thyme and enjoy!
Recipe notes
- You may swap the butternut squash with sweet potatoes.
- Don’t like pecans, use chopped walnuts but sliced almonds.
- For a vegan option, use dairy-free crumbled cheese and swap the honey for agave or maple syrup.
You may also like
- Butternut Squash Casserole
- Roasted Smoked Sweet Potatoes
- Mashed Sweet Potatoes
- Healthy Sweet Potato Casserole
- Oven-roasted butternut squash
- Maple-roasted butternut squash
Frequently asked questions
Yes. If you prefer to use sweet potatoes, you can use that instead of the butternut squash.
It will all depend on the size of the butternut squash. At 400F, it will take anywhere between 20-30 minutes to fully cook or until the butternut squash is fork tender.
I do not recommend freezing leftovers. But you can store any leftovers in a sealed container in the fridge for up to 4 days.
To make this vegan, you can use dairy-free crumbled cheese and maple syrup instead of honey.
Remember to subscribe to my NEWSLETTER for free and receive all my new recipes delivered right to your inbox!
If you try a recipe and you like it, please use my hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured!
Honey Roasted Butternut Squash
Ingredients
- 1 Medium Butternut Squash , peeled, seeded and chopped, (~3lbs)
- 2 tablespoons Coconut or Olive Oil
- 1/2 Cup Dried Cranberries
- 1/2 Cup Raw Pecans
- 2 tablespoons Honey
- 1 Garlic Clove, minced
- 1/4 Cup Crumbled Feta Cheese
- 1 teaspoon Cinnamon
- 2 tablespoons Fresh Thyme, to garnish
- Sea Salt and fresh ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, mix the cubed 1 Medium Butternut Squash with 1 Garlic Clove (minced), 1 teaspoon Cinnamon, 2 tablespoons Coconut or Olive Oil, and Sea Salt and fresh ground black pepper, to taste Toss well to get it all coated.
- Add the squash to the prepared baking sheet in a single layer and roast for 20-25 minutes on the center rack.
- Once the squash is fork tender and golden brown on the sides, sprinkle with 1/2 Cup Raw Pecans (chopped) and return to the oven for an additional 2-3 minutes.
- Remove from the oven and stir in 1/2 Cup Dried Cranberries, 1/4 Cup Crumbled Feta Cheese, and 2 tablespoons Honey. Then toss them together.
- Garnish with 2 tablespoons Fresh Thyme if using and enjoy!
Notes
- Swap the butternut squash with sweet potatoes if you like.
- Use roughly chopped walnuts instead of pecans.
- Any oil will work.
- For the cheese, if you don’t like feta cheese use any other crumbled cheese of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious
Can I make this ahead of time, and how would I warm it up, without is getting too mushy?
I am afraid it may be mushy. Maybe roast them halfway and pop them in the oven again when ready to finish cooking them.
I made this today as part of my Super Bowl meal. It was yummy!
Would it be good with another cheese? Say cream cheese or goat?
Can sweet potatos be used instead of squash
yes that works too
After seeing your post, Nickole, I tried it with sweet potatoes this time. Yummy!!!
So many ads … hard to read. Is this the future of the internet? What I can see looks good I could skip to just the recipe but like to read the author comments.
Tried this tonight and absolutely loved it! It’s definitely a new fall favorite that I will be making again and again, and the perfect addition to our Thanksgiving/Christmas meal. Thank you so much for sharing this jewel of a recipe!
Yay. Love this. Thanks for the feedback
Recipe is delicious. When I tried to view it on my phone to make it a second time so many commercials popped up over the top of the recipe that I couldn’t read it, got frustrated and gave up. I’ve now printed it so I never have to see the ads again.
Hi, Katherine. Try to use the “jump to recipe ” button at the top for quick access to the recipe card.
Going to try this, looks amazing!
Thank you!
Amazing flavors. A new favorite.
Thank you. Glad you liked it