Description
Caramelized Butternut Squash with Feta, Walnuts & Cranberry-Honey Glaze is a colourful, comforting side dish featuring tender roasted butternut squash, creamy feta, crunchy toasted walnuts, dried cranberries, and a glossy cranberry-honey glaze.
Ingredients
2 lb (900 g) butternut squash, peeled, seeded, and cut into bite-sized cubes
2 tbsp olive oil
1 1/2 tbsp honey
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/3 cup (80 g) cranberry sauce
2 tbsp honey
1 tbsp fresh orange juice
1 tsp balsamic vinegar
1/2 tsp Dijon mustard
Pinch of salt
3/4 cup (110 g) crumbled feta cheese
1/3 cup (40 g) walnuts, roughly chopped
2 tbsp dried cranberries
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
1 tbsp pumpkin seeds, optional
Instructions
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the cubed butternut squash in a large bowl. Add the olive oil, honey, smoked paprika, garlic powder, dried thyme, salt, and black pepper. Toss thoroughly until every piece is evenly coated.
3. Spread the seasoned squash over the prepared baking sheet in a single layer. Leave a little space between the pieces so the hot air can circulate and the squash can caramelize instead of steaming.
4. Roast for 30–40 minutes, turning the squash halfway through cooking. Continue roasting until the centres are tender and the edges are deeply golden and caramelized.
5. While the squash is roasting, add the cranberry sauce, honey, orange juice, balsamic vinegar, Dijon mustard, and a pinch of salt to a small saucepan. Warm over low heat for 3–5 minutes, stirring occasionally, until smooth, glossy, and slightly thickened. Remove from the heat and set aside.
6. Place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and allow them to cool slightly.
7. Transfer the roasted butternut squash to a large serving platter. Drizzle about two-thirds of the cranberry-honey glaze over the warm squash and gently toss to coat without breaking up the tender pieces.
8. Scatter the crumbled feta over the caramelized squash, leaving some pieces slightly larger for creamy, salty bites throughout the dish.
9. Sprinkle the toasted walnuts and dried cranberries evenly over the squash and feta.
10. Drizzle the remaining cranberry-honey glaze over the top. Finish with fresh parsley, thyme leaves, and optional pumpkin seeds for additional colour and crunch.
11. Serve warm or at room temperature as a festive side dish, holiday appetizer, or vegetarian addition to a family dinner.
Notes
Cut the butternut squash into evenly sized cubes so the pieces cook at the same rate.
Don’t overcrowd the baking sheet. Space between the squash pieces encourages browning and caramelization.
Roast at 425°F (220°C) for tender centres and beautifully golden edges.
Turn the squash halfway through roasting so multiple sides develop a caramelized surface.
Toast the walnuts for a few minutes in a dry skillet to improve their aroma and crunch.
Add the feta after roasting to keep it creamy and prevent it from becoming overly dry.
Reserve some of the cranberry-honey glaze for the final drizzle. This gives the finished dish a more attractive presentation and brighter flavour.
Fresh butternut squash generally provides better caramelization than frozen. If using frozen squash, roast it directly from frozen and avoid overcrowding the baking sheet.
Pumpkin can be substituted for the butternut squash in a similar quantity.
For make-ahead preparation, roast the squash and prepare the glaze ahead of time. Gently reheat the squash before serving, then add the feta, toasted walnuts, cranberries, and fresh herbs shortly before serving.
Toasted pecans can be substituted for walnuts for a slightly sweeter, buttery flavour.
Goat cheese can replace the feta for a softer, tangier flavour, while crumbled blue cheese works well for a stronger flavour.
Reduce the honey used on the squash or in the glaze if you prefer a less sweet dish.
Serve with roasted chicken, turkey, pork, salmon, quinoa, couscous, wild rice, or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American