Description
Caramelized Butternut Squash with Feta, Walnuts & Cranberry-Honey Glaze is a beautiful sweet-and-savoury side dish featuring tender roasted butternut squash, creamy feta, toasted walnuts and a glossy cranberry-honey glaze. The squash becomes deeply golden and caramelized in the oven, while the tangy cranberry glaze adds a delicious finishing touch.
Ingredients
1 medium butternut squash, about 900 g (2 lb), peeled and cubed
2 tablespoons olive oil
1 tablespoon maple syrup or honey
Salt and black pepper, to taste
1/2 teaspoon dried thyme or fresh rosemary, optional
1/3 cup (50 g) crumbled feta cheese
1/3 cup (40 g) walnuts, roughly chopped and toasted
Fresh thyme or rosemary, for garnish
1/3 cup cranberry sauce or cranberry preserves
2 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Pinch of salt
Instructions
1. Preheat the oven to 425°F (220°C).
2. Place the cubed butternut squash on a large baking sheet. Drizzle with olive oil and maple syrup or honey. Season with salt, black pepper and thyme or rosemary if using.
3. Toss the squash until every piece is evenly coated. Spread it into a single layer, leaving a little space between the pieces where possible.
4. Roast for 30–35 minutes, turning halfway through, until the squash is tender and deeply golden around the edges.
5. While the squash is roasting, place the chopped walnuts in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside.
6. Add the cranberry sauce, honey, balsamic vinegar, Dijon mustard and a pinch of salt to a small saucepan. Warm over low heat for 3–4 minutes, stirring occasionally until the mixture becomes smooth and glossy.
7. Transfer the caramelized butternut squash to a serving platter. Scatter the crumbled feta and toasted walnuts evenly over the warm squash.
8. Drizzle the warm cranberry-honey glaze generously over the roasted squash, allowing it to coat the golden pieces and feta.
9. Garnish with fresh thyme or rosemary and a little freshly cracked black pepper. Serve warm while the squash is tender and the walnuts are still crunchy.
Notes
Cut the squash into similar-sized cubes so they roast at a consistent rate.
Do not overcrowd the baking sheet. Spread the squash into a single layer so the edges have room to caramelize.
Turn the squash halfway through roasting to help it brown more evenly.
Toast the walnuts carefully because they only need a few minutes and can burn quickly.
Add the cranberry glaze at the end to keep the roasted edges intact and the flavours bright.
Honey can be used instead of maple syrup.
The squash can be cubed ahead of time and refrigerated until ready to roast.
The cranberry-honey glaze can be prepared ahead and gently warmed before serving.
Fresh thyme or rosemary works well as a garnish, while dried thyme can be used to season the squash before roasting.
Serve alongside roasted chicken, turkey, salmon or other favourite mains.
It can also be served as part of a vegetarian spread with salads, grains, roasted vegetables and other Mediterranean-inspired dishes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roast
- Cuisine: Mediterranean