Description
Roasted butternut squash caramelized to perfection, topped with creamy feta, crunchy walnuts, and a sweet-tangy cranberry-honey glaze. A festive and flavorful side dish that’s perfect for fall gatherings.
Ingredients
- 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup dried cranberries
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1 tablespoon fresh thyme leaves (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the butternut squash cubes with olive oil, salt, and pepper until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized with golden edges.
- While the squash roasts, prepare the cranberry-honey glaze: In a small saucepan, combine dried cranberries, honey, and apple cider vinegar. Bring to a simmer over medium heat, then reduce heat and cook for 3-4 minutes until cranberries soften and the mixture thickens slightly. Remove from heat.
- Transfer the roasted squash to a serving platter. Drizzle with the cranberry-honey glaze, then sprinkle with crumbled feta cheese and chopped walnuts. Garnish with fresh thyme if desired. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For extra heat, add a pinch of red pepper flakes to the glaze. To make this dairy-free, omit the feta cheese or substitute with a vegan feta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American