Honey Roasted Butternut Squash with Feta

This Honey Roasted Butternut Squash is a sweet-and-savory holiday side made with cinnamon, garlic, dried cranberries, pecans, and crumbled feta. Roast the squash until tender, then finish with honey for a delicious Thanksgiving or Christmas side dish.

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, agave also works.
• 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 honey roasted butternut squash

• 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!

What makes this version different?

This is more than plain roasted squash. Cinnamon and honey give it warmth and sweetness, while feta adds a salty contrast. Pecans bring crunch, and dried cranberries add a chewy, tart finish. It is meant to be a colorful holiday side rather than an everyday roasted vegetable.

Tips for honey-roasted butternut squash

• You may swap the butternut squash with sweet potatoes.
• Cut the squash into similar-sized cubes so they cook evenly.
• Don’t like pecans; use chopped walnuts but sliced almonds.
• Add more honey for extra sweetness or a pinch of cayenne for heat.
• Because honey is central to this version, I recommend keeping it as written. For a vegan option made with maple syrup, try my maple-roasted butternut squash.

Frequently asked questions

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat them on a baking sheet at 400°F until warmed through. You can also use the air fryer at 375°F for a few minutes. The microwave works, but the squash will be softer.

I do not recommend freezing the roasted squash because it can become watery after thawing.

Variations

• Add cinnamon for a warmer, sweeter flavor.
• Add cayenne or chili flakes for a sweet and spicy version.
• Toss with chopped pecans during the last few minutes of roasting.
• Finish with crumbled feta or goat cheese.
• Add fresh rosemary, thyme, or sage.
• Replace the honey with maple syrup if needed.

Serving Suggestions

Serve honey-roasted butternut squash with roasted whole chicken, maple-roasted turkey breast, balsamic salmon, or Teriyaki Steak. It also works well in grain bowls, fall salads, or alongside other holiday side dishes.

Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.