Roasted Butternut Squash with Cranberries and Feta

Introduction

For a delightful fall or holiday dish, Roasted Butternut Squash with Cranberries and Feta is the perfect blend of savory, sweet, and tangy flavors. The caramelized butternut squash pairs beautifully with tart cranberries, while a drizzle of honey and a sprinkle of crumbled feta add a touch of richness and brightness. Whether you’re looking for an easy side dish for a weeknight meal or something festive for a holiday spread, this recipe delivers both flavor and elegance.

Why This Recipe is Perfect for You

This recipe is ideal for anyone who wants to incorporate seasonal flavors into a simple yet flavorful dish. The combination of roasted butternut squash and cranberries is both visually stunning and delicious. The feta adds a tangy contrast to the sweet honey drizzle, making this dish a versatile addition to any meal. Plus, it’s quick to make and requires minimal ingredients, so you can easily whip it up without much fuss.

Ingredients

• 1 butternut squash, peeled and chopped into 1-inch pieces
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup fresh cranberries
• 1-2 tablespoons honey
• ¼ teaspoon cinnamon
• ¼ cup feta cheese, crumbled

Directions

1. Preheat the Oven

Preheat your oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper to make cleanup easier and prevent the squash from sticking.

2. Prepare the Butternut Squash

In a large bowl, toss the chopped butternut squash with olive oil, garlic powder, salt, and pepper until all pieces are evenly coated. Spread the seasoned squash in a single layer on the prepared baking sheet to ensure even roasting.

3. Roast the Squash

Place the baking sheet in the preheated oven and roast for 20 minutes, or until the squash starts to soften and turn golden at the edges. Roasting helps enhance the natural sweetness of the butternut squash, giving it a delicious caramelized flavor.

4. Add the Cranberries

After 20 minutes, remove the baking sheet from the oven and scatter the fresh cranberries over the roasted squash. Return the baking sheet to the oven and continue roasting for an additional 10 minutes, or until the cranberries are soft and starting to burst.

5. Finish and Serve

Once the squash and cranberries are done roasting, remove the baking sheet from the oven. Drizzle honey over the top and sprinkle with cinnamon. Gently toss everything together on the baking sheet to evenly distribute the flavors.

Next, sprinkle the crumbled feta cheese over the warm squash and cranberries. The feta will slightly melt, creating a deliciously creamy contrast to the roasted veggies.

6. Serve Warm

Serve this Roasted Butternut Squash with Cranberries and Feta warm as a festive side dish or as part of a holiday meal. Its vibrant colors and balance of flavors make it a standout dish on any table.

Kitchen Equipment Needed

• Large baking sheet for roasting
• Large mixing bowl for tossing the squash
• Sharp knife for chopping the squash
• Parchment paper for easy cleanup

Tips and Shortcuts

• Quick Peel Tip: If peeling butternut squash is a challenge, try microwaving the whole squash for 2-3 minutes to soften the skin before peeling.
• Candied Pecans: For extra crunch and flavor, add candied pecans or toasted walnuts to the dish.
• Cranberry Substitute: If fresh cranberries aren’t available, you can use dried cranberries, but reduce the roasting time and skip the bursting step.

Recipe Swaps and Variations

• Vegan Version: Replace the feta with a plant-based cheese or omit it altogether for a vegan-friendly version.
• Cheese Alternative: Swap the feta for goat cheese for a creamier, slightly tangier twist.
• Squash Swap: Try this recipe with acorn squash or sweet potatoes if you don’t have butternut squash on hand.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the squash in the oven at 350°F (175°C) for about 10 minutes or until heated through. You can also reheat in a microwave, though the squash may lose some of its crispness.

Food and Drink Pairings

This Roasted Butternut Squash with Cranberries and Feta pairs well with roasted meats like turkey, chicken, or pork, making it a great side dish for holiday meals. For a vegetarian meal, serve it alongside a grain salad or a hearty lentil dish.

For drinks, this dish pairs wonderfully with a light white wine like Sauvignon Blanc or a crisp rosé. For non-alcoholic options, try serving it with sparkling water infused with lemon or a glass of apple cider for a seasonal touch.

Frequently Asked Questions (FAQ)

Q: Can I make this dish ahead of time?
A: Yes! You can roast the butternut squash and cranberries ahead of time and store them in the refrigerator. Reheat the mixture in the oven and drizzle with honey and feta just before serving.

Q: Can I use frozen cranberries?
A: Absolutely! Frozen cranberries work just as well. No need to thaw them beforehand—just scatter them over the roasted squash and proceed as directed.

Q: How do I know when the squash is done roasting?
A: The butternut squash is done when it’s tender and caramelized at the edges. You should be able to easily pierce it with a fork.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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