Honey Roasted Butternut Squash Recipe – made with cranberries, pecan, and feta cheese! This dish is the ultimate 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!
Thinking of making this Honey Roasted Butternut Squash Recipe?
Well, think no further my friends. When I say this is the ultimate fall recipe I am almost certain you will love the flavor of this Honey Roasted Butternut Squash Recipe. This recipe is loaded with flavor. Think sweet and savory, the added toasted pecan flavor and the tanginess of the cranberries. Did I get your attention yet?
So, it’s hard to resist not grabbing a couple of those squash morsels and popping some in your mouth I know! This Honey Roasted Butternut Squash Recipe is easy and fun to make. I love how colorful it is.
Anyhow, after you bake the squash its time to add those pecans and pop back in the oven for another 2-3 minutes to toast the pecans.
Some of you may not have fresh thyme handy so feel free to use some fresh parsley. If you don’t like feta cheese you can use some other crumbles cheese like blue cheese. I love feta cheese because in this butternut squash recipe it just pairs well. Or maybe it’s just what my taste buds like. You can get creative. Use what you have.
Plan on making this Roasted Butternut Squash Recipe? Please come back and let me know what you think and if you liked it! Your comments matter to me. I would also like to know if you altered it a bit and if so what you used.
Hungry for more?
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Honey Roasted Squash recipe is below:
Honey Roasted Butternut Squash
Ingredients
- 1 Medium Butternut Squash (~3lbs) peeled, seeded and chopped
- 2 Tbsp Coconut or Olive Oil
- 1/2 Cup Dried Cranberries
- 1/2 Cup Raw Pecans
- 2 Tbsp Honey
- 1 Garlic Clove minced
- 1/4 Cup Crumbled Feta Cheese
- 1 Tsp Cinnamon
- 2 Tbsp Fresh Thyme to garnish
- Sea Salt and fresh ground black pepper, to taste
Instructions
- 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 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!
Notes
Nutrition
Shekini says
I made this today as part of my Super Bowl meal. It was yummy!
Alex says
Would it be good with another cheese? Say cream cheese or goat?
Nickole says
Can sweet potatos be used instead of squash
Rena Awada says
yes that works too
Shekini says
After seeing your post, Nickole, I tried it with sweet potatoes this time. Yummy!!!
Gayle says
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.
Jen says
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!
Rena Awada says
Yay. Love this. Thanks for the feedback
Katherine Ballantyne says
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.
Rena says
Hi, Katherine. Try to use the “jump to recipe ” button at the top for quick access to the recipe card.
Jean M Hanner says
Going to try this, looks amazing!
Rena says
Thank you!
Diana Knosby says
Amazing flavors. A new favorite.
Rena says
Thank you. Glad you liked it