Powerfully Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds

Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds is a delightful dish that brings together the comforting flavors of autumn and the exuberance of the holiday season. This vibrant ensemble of roasted butternut squash, sweet honey, tart cranberries, creamy feta, and crunchy pumpkin seeds creates a perfect balance of taste and texture. Whether you’re hosting a festive gathering, looking for a colorful side dish, or simply craving something hearty yet healthy, this recipe ticks all the boxes.

Why You’ll Love This Dish

Imagine a dish that not only looks stunning on the dinner table but also bursts with flavor and nutrients. This recipe is incredibly simple to prepare, making it perfect for weeknight meals or holiday feasts. It satisfies various dietary preferences, emphasizing whole foods, while being gluten-free and vegetarian friendly. Plus, the ingredients are often easily found in local grocery stores, making it both budget-friendly and accessible.

“This is officially my favorite way to cook butternut squash! It’s the perfect balance of sweet and savory, and it has become a staple at our family gatherings.” — A happy home chef

Preparing Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds

Creating this dish is straightforward and requires only a few steps. First, you’ll prepare your butternut squash by peeling and cubing it. Next, toss the cubes with a blend of olive oil, honey, salt, and pepper for a rich, caramelized flavor. Roast the squash until it’s tender, then combine it with cranberries, feta, and pumpkin seeds for a delicious mix of sweet and savory elements.

What You’ll Need

To get started, gather these ingredients:

• Butternut squash: The star of the dish.
• Honey: Adds a delightful sweetness.
• Feta cheese: Gives a creamy and tangy contrast.
• Pumpkin seeds: For crunch and nuttiness.
• Cranberries: They provide a burst of tartness.
• Olive oil: Helps in roasting and enhancing flavors.
• Salt and pepper: Essential seasonings for balance.

You can easily substitute feta with goat cheese for a different flavor profile, or use maple syrup instead of honey if you prefer a vegan option.

Step-by-Step Instructions

1. Begin by preheating your oven to 400°F (200°C).
2. Peel the butternut squash and cut it into cubes.
3. In a bowl, toss the squash with olive oil, honey, salt, and pepper until evenly coated.
4. Spread the butternut squash on a baking sheet in a single layer.
5. Roast for 25 to 30 minutes, or until the squash is tender and caramelized.
6. Once done, remove from the oven and let it cool slightly.
7. In a large bowl, combine the roasted squash, cranberries, feta, and pumpkin seeds.
8. Toss gently to mix everything.
9. Serve warm or at room temperature, whether as a side dish or a light main course.
   

   

Best Ways to Enjoy It

This colorful salad shines on its own but also pairs beautifully with various mains. Serve it alongside roasted chicken for a heartier meal, or enjoy it with a simple green salad for a light lunch. Drizzling a balsamic reduction on top can elevate the dish further. If you’re feeling innovative, consider stuffing it into a baked sweet potato for an entirely new culinary experience.

Storage and Reheating Tips

If you have leftovers (though they might be hard to resist!), store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave or warm in a skillet for a few minutes. If you’re looking to keep it fresh longer, you can freeze it for up to a month; just be sure to separate the ingredients so that the textures maintain their quality.

Helpful Cooking Tips

• Cut precautions: Butternut squash can be tough to cut. Use a sharp knife and a sturdy cutting board for safe slicing.
• Roasting tray: Use parchment paper on your baking sheet to help with easy cleanup and prevent sticking.
• Ensure caramelization: For more intense flavors, allow the squash to get a bit charred; this will enhance sweetness.

Creative Twists

Feel free to play with this recipe! You can swap cranberries for pomegranate seeds for a pop of freshness or add spices like cinnamon or nutmeg for a warmer profile. Consider incorporating some leafy greens, such as spinach or arugula, for extra nutrients and vibrant color.

Your Questions Answered

How long does it take to prepare and cook?

This recipe takes about 10 minutes to prep and around 30 minutes to cook, making it a quick go-to for busy evenings.

Can I use different types of squash?

Absolutely! While butternut squash is the most commonly used, you can experiment with acorn or kabocha squash for varied flavors.

Is it safe to eat after freezing?

Yes, once thawed, make sure to reheat it thoroughly to ensure food safety. Enjoy the delightful tastes of the season with this crispy honey-roasted dish! For more delicious and nutritious recipes, check out TastyFitRecipes.com for options like Roasted Brussels Sprouts with Balsamic Glaze and Quinoa Salad with Roasted Vegetables. Or follow me in Facebook and Pinterest.

Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds

A delightful dish combining roasted butternut squash, honey, cranberries, feta, and pumpkin seeds for a sweet and savory flavor profile, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: American, Vegetarian

Calories: 220

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 large Butternut squash The star of the dish.
• 2 tablespoons Honey Adds a delightful sweetness.
• 1 cup Feta cheese Gives a creamy and tangy contrast.
• 1/2 cup Pumpkin seeds For crunch and nuttiness.
• 1/2 cup Cranberries Provides a burst of tartness.
• 2 tablespoons Olive oil Helps in roasting and enhancing flavors.
• to taste Salt Essential seasoning.
• to taste Pepper Essential seasoning.

Method

 

Preparation

1. Preheat your oven to 400°F (200°C).
2. Peel the butternut squash and cut it into cubes.
3. In a bowl, toss the squash with olive oil, honey, salt, and pepper until evenly coated.
4. Spread the butternut squash on a baking sheet in a single layer.

Roasting

1. Roast for 25 to 30 minutes, or until the squash is tender and caramelized.
2. Once done, remove from the oven and let it cool slightly.

Combining

1. In a large bowl, combine the roasted squash, cranberries, feta, and pumpkin seeds.
2. Toss gently to mix everything.
3. Serve warm or at room temperature as a side dish or a light main course.

Notes

For vegan options, substitute feta with goat cheese and use maple syrup instead of honey. To enhance flavors, allow the squash to caramelize more for a charred taste. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.