Honey Roasted Butternut Squash
User Reviews
5
Honey Roasted Butternut Squash
Description
In this recipe, peeled and seeded butternut squash cubes are mixed with minced garlic, cinnamon, coconut or olive oil, sea salt, and black pepper, then spread on a baking sheet to roast at 400°F. Roasting develops caramelized edges and soft interiors. Pecans are added partway through roasting to toast lightly without burning.
Once the squash is tender and caramelized, dried cranberries, crumbled feta cheese, and honey are stirred in to add contrasting sweetness, tangy creaminess, and a bright finish. Fresh thyme sprinkled on top adds a herbal note. The combination highlights complementary flavors and varied textures, with tender-sweet squash, crunchy nuts, chewy dried fruit, and creamy salty cheese.
This dish can stand alone as a flavorful side or be adapted with ingredient substitutions such as sweet potatoes for squash, walnuts for pecans, or different cheeses to suit preferences. It works well alongside roasted meats or as part of a fall or holiday meal.
The recipe’s flexibility allows swapping coconut oil for olive oil and changing the cheese. The careful seasoning and roasting times produce a balanced and appealing side.
Ingredients
- 1 Medium butternut squash peeled, seeded and chopped, (~3lbs)
- 2 tablespoons coconut oil or olive oil
- 1/2 Cup dried cranberries
- 1/2 Cup pecans raw
- 2 tablespoons honey
- 1 garlic minced, clove
- 1/4 Cup feta cheese crumbled
- 1 teaspoon cinnamon
- 2 tablespoons thyme to garnish, fresh
- sea salt fresh ground, to taste
- black pepper fresh ground, 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
- Sweet potatoes can replace butternut squash if desired.
- For nuts, roughly chopped walnuts may be used instead of pecans.
- Any oil such as olive or coconut can be used based on availability or preference.
- If feta cheese is not preferred, substitute with another crumbled cheese of your choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 5mg | 2% |
| Sodium | 70mg | 3% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 50mg | 5% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
