Honey Roasted Butternut Squash with Cranberries, Feta & Pumpkin Seeds

Honey Roasted Butternut Squash with Cranberries, Feta & Pumpkin Seeds

Prep Time: 15 minutes Cook Time: 30–35 minutes Servings: 4–6

Ingredients

• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ cup dried cranberries
• ½ cup crumbled feta cheese
• ¼ cup roasted pumpkin seeds (pepitas)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon maple syrup (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Prepare the Squash: Peel the butternut squash, remove the seeds, and cut it into evenly sized 1-inch cubes.

3. Make the Honey Glaze: In a large mixing bowl, whisk together olive oil, honey, balsamic vinegar, salt, black pepper, dried thyme, smoked paprika, and garlic powder.

4. Coat the Squash: Add the butternut squash cubes to the bowl and toss until evenly coated with the honey mixture.

5. Arrange for Roasting: Spread the seasoned squash in a single layer on the prepared baking sheet, leaving a little space between the pieces.

6. Roast Until Golden: Roast for 30–35 minutes, flipping halfway through, until the squash is tender and the edges are golden and caramelized.

7. Add the Cranberries: During the final 5 minutes of roasting, sprinkle the dried cranberries over the squash to warm them slightly.

8. Prepare the Toppings: Remove the baking sheet from the oven and allow the squash to cool for 2–3 minutes.

9. Add Feta and Pumpkin Seeds: Transfer the roasted squash to a serving platter. Sprinkle crumbled feta cheese and roasted pumpkin seeds evenly over the top.

10. Finish with Fresh Herbs: Add freshly chopped parsley and drizzle with lemon juice for a bright, refreshing flavor.

11. Optional Sweetness: For an extra touch of sweetness, drizzle with maple syrup just before serving.

12. Serve and Enjoy: Serve warm as a colorful fall side dish alongside roasted chicken, turkey, or your favorite main course.

Tips

• Cut the squash into evenly sized cubes to ensure consistent roasting.
• Avoid overcrowding the baking sheet so the squash caramelizes instead of steaming.
• Add feta after roasting to maintain its creamy texture.
• Toast the pumpkin seeds briefly for extra crunch and a nuttier flavor.
• Use unsweetened dried cranberries if you prefer a less sweet dish.
• For the best flavor and texture, serve while the squash is still warm.

Nutritional Benefits

• Rich in Vitamin A: Butternut squash contains beta-carotene, which supports eye health and immune function.
• Good Source of Fiber: Squash and pumpkin seeds provide dietary fiber that supports digestion.
• Contains Antioxidants: Cranberries, squash, and herbs contribute beneficial plant compounds.
• Healthy Fats: Olive oil and pumpkin seeds provide unsaturated fats.
• Mineral-Rich: Pumpkin seeds contain magnesium, zinc, and iron.
• Calcium Source: Feta cheese contributes calcium, which supports healthy bones and teeth.