Honey Roasted Butternut Squash With Feta
Honey-roasted butternut squash with feta, cranberries, and pecans is a colorful, sweet, and savory side dish. It is perfect for Thanksgiving, Christmas, and fall dinners.
Servings: 6
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
- Cut the squash into similar-sized cubes so they cook evenly.
- Do not overcrowd the pan. Use two baking sheets if needed.
- Roast cut-side down where possible for better caramelization.
- Add more honey for extra sweetness or a pinch of cayenne for heat.
- The squash is ready when tender inside and browned around the edges.
Nutrition
Calories: 169kcal | Carbohydrates: 16g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 70mg | Potassium: 48mg | Fiber: 1g | Sugar: 12g | Vitamin A: 155IU | Vitamin C: 3.9mg | Calcium: 50mg | Iron: 0.7mg