Description
Caramelized Butternut Squash with Feta, Walnuts, and Cranberry-Honey Glaze is a beautiful sweet-and-savoury side dish featuring tender roasted squash, creamy feta, toasted walnuts, dried cranberries and a glossy cranberry-honey glaze.
Ingredients
1 medium butternut squash, about 900 g (2 lb), peeled and cubed
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) maple syrup or honey
Salt and black pepper, to taste
1/2 tsp dried thyme or fresh rosemary, optional
1/3 cup (50 g) crumbled feta cheese
1/4 cup (30 g) chopped walnuts, toasted
2 tbsp (30 g) dried cranberries
2 tbsp (30 ml) honey
1 tbsp (15 ml) balsamic vinegar
1 tbsp (15 g) cranberry sauce or jam
Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the cubed butternut squash on the prepared baking sheet. Drizzle with olive oil and maple syrup or honey. Season with salt, black pepper, and dried thyme or fresh rosemary if using. Toss everything together until the squash is evenly coated, then spread it out in an even layer.
3. Roast the butternut squash for 25–30 minutes, stirring halfway through cooking. Continue roasting until the squash is tender and the edges are beautifully golden and caramelized.
4. While the squash is roasting, add the honey, balsamic vinegar, and cranberry sauce or jam to a small saucepan. Whisk together and warm over low heat for about 3–4 minutes, stirring occasionally, until the mixture becomes slightly thickened and glossy.
5. Transfer the roasted butternut squash to a serving dish while still warm. Sprinkle the crumbled feta, toasted walnuts, and dried cranberries evenly over the top.
6. Drizzle the warm cranberry-honey glaze generously over the roasted squash and toppings.
7. Serve immediately while the squash is warm and the glaze is glossy.
Notes
Cut the squash into similar-sized cubes so the pieces roast evenly.
Spread the squash into an even layer and avoid overcrowding the baking tray so it can caramelize properly.
Stir the squash halfway through roasting to encourage even browning.
Toast the walnuts before serving for extra crunch and flavour.
Add the cranberry-honey glaze just before serving to keep the topping glossy and fresh.
The recipe allows either maple syrup or honey for coating the squash.
Dried thyme or fresh rosemary can be used as the optional herb seasoning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American