Honey Roasted Butternut Squash with Cranberries and Feta
User Reviews
5
Honey Roasted Butternut Squash with Cranberries and Feta
Description
Honey Roasted Butternut Squash with Cranberries and Feta showcases tender roasted squash paired with juicy cranberries that soften and pop during roasting. The honey and cinnamon add a gentle sweetness and warm spice, balanced by the salty, creamy crumbled feta sprinkled on top. Olive oil and seasoning enhance the savory undertones, while fresh or dried cranberries allow customization of tartness and sweetness. This combination creates a colorful, flavorful dish with contrasting textures from the soft squash and bursting berries.
The squash is peeled and chopped into large pieces, then roasted initially for 25 minutes. Cranberries are added partway through to ensure they soften but maintain some structure. After roasting, a finishing sprinkle of cinnamon rounds out the aroma and flavor. The feta adds richness and a salty counterpoint to the sweet and tart ingredients.
This dish can be served warm as a side during fall and winter meals or as an accompaniment to roasted meats or grain bowls. A garnish of parsley brightens its presentation and adds a fresh note. The balance of sweet, tart, salty, and spiced flavors makes it versatile for multiple serving occasions.
The recipe allows for fresh or dried cranberries, adjusting the honey accordingly to achieve desired sweetness. Using either is acceptable, with dried cranberries lending more sweetness and fresh cranberries contributing tartness. This flexibility helps match personal taste preferences or ingredient availability.
Ingredients
- 3 lb butternut squash peeled + chopped, large
- 1-2 TBSP extra virgin olive oil
- salt to taste
- black pepper
- garlic powder
- 1-2 cups cranberries add a little, or a lot!, fresh
- 2-3 TBSP honey plus extra to taste
- ¼ cup feta cheese finely crumbled
- ground cinnamon to taste
- parsley to garnish, optional, fresh or dried
Instructions
- Pre-heat oven to 400 degrees F.
- Lightly drizzle or spritz a baking sheet with olive oil.
- Add cubed squash to the sheet along with another drizzle of olive oil.
- Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
- Roast at 400 F for 25 minutes on the center rack.
- At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
- Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
- Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
- Garnish with parsley for a burst of color and dig in while it's hot!
Notes
- You can choose fresh cranberries for a tart touch or dried cranberries for greater sweetness; adjust honey to taste accordingly.
- Garnishing with fresh or dried parsley adds a hint of color and freshness to the final dish.
- Nutrition information provided is an estimate; adjust portions and ingredients as needed for dietary preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 75mg | 3% |
| Potassium | 454mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 13325IU | 267% |
| Vitamin C | 28.5mg | 32% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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