RECIPE >> Roasted Butternut Squash with Cranberries, Feta, Walnuts & Rosemary
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Resting Time: 5 minutes
Total Time: 50–55 minutes
Servings: 6
Cuisine: Mediterranean-Inspired
Cooking Method: Oven-Roasted
Ingredients
- 1 large butternut squash, about 2 pounds, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried thyme
- 1 teaspoon finely chopped fresh rosemary
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup fresh or frozen cranberries
- ½ cup crumbled feta cheese
- ½ cup roughly chopped walnuts
- 1 tablespoon balsamic glaze
- 1 tablespoon chopped fresh parsley
- 1 fresh rosemary sprig, for garnish
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
Step 2: Prepare the Squash
Peel the butternut squash, cut it lengthwise, and scoop out the seeds. Cut the flesh into evenly sized 1-inch cubes to help it cook uniformly.
Step 3: Add the Seasonings
Place the squash in a large bowl. Add the olive oil, honey or maple syrup, thyme, chopped rosemary, garlic powder, salt, and black pepper. Toss thoroughly until every piece is lightly coated.
Step 4: Roast the Squash
Spread the squash over the prepared baking sheet in a single layer, leaving space between the pieces. Roast for 20 minutes, then gently turn the cubes with a spatula.
Step 5: Add the Cranberries
Scatter the cranberries around the squash. If using frozen cranberries, add them directly from the freezer.
Roast for another 10–15 minutes, until the squash is fork-tender with caramelized edges and the cranberries have softened and started to burst. Larger squash cubes may need a few additional minutes.
Step 6: Toast the Walnuts
While the squash finishes roasting, place the walnuts in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until fragrant. Transfer immediately to a plate to prevent burning.
Step 7: Assemble and Serve
Remove the squash and cranberries from the oven and let them rest for 5 minutes. Gently transfer to a serving dish.
Scatter the crumbled feta and toasted walnuts over the top. Drizzle with balsamic glaze, sprinkle with parsley, and garnish with the rosemary sprig. Serve warm.
Tips
- Use two baking sheets if needed. Crowding traps steam and reduces browning.
- Fresh cranberries provide a tart contrast to the sweet squash. For a sweeter version, use dried cranberries and stir them in after roasting.
- Add the feta after roasting so it retains its creamy texture.
- Substitute pecans for walnuts if preferred.
- Start with a light drizzle of balsamic glaze, then add more to taste.
- Toss gently after roasting to keep the tender squash cubes intact.
Storage
Refrigerator: Refrigerate leftovers in an airtight container within 2 hours of cooking. Use within 3–4 days. Store the walnuts separately when possible to preserve their crunch.
Freezer: Freeze the roasted squash and cranberries without the toppings for up to 2 months for best quality. Thaw overnight in the refrigerator.
Reheating: Spread the squash and cranberries in a baking dish and warm at 350°F (175°C) for 10–15 minutes, or until heated through. Add feta, walnuts, parsley, and balsamic glaze afterward.
Make Ahead: Roast the squash and cranberries a day in advance. Refrigerate, then reheat and add the toppings just before serving.
