Description
Caramelized butternut squash roasted with maple syrup, cinnamon, smoked paprika, and thyme, then topped with tangy feta, toasted walnuts, pumpkin seeds, fresh herbs, and a bright cranberry-orange drizzle. A colourful and flavour-packed side dish perfect for autumn dinners and holiday gatherings.
Ingredients
For the Caramelized Butternut Squash:
4 cups butternut squash, peeled and cubed (560 g)
2 tbsp olive oil (30 ml)
2 tbsp pure maple syrup (30 ml)
1 tsp ground cinnamon (2 g)
1/2 tsp smoked paprika (1 g)
1/2 tsp dried thyme (1 g)
1/2 tsp salt (3 g)
1/4 tsp black pepper (0.5 g)
For the Cranberry Drizzle:
1/2 cup dried cranberries (60 g)
2 tbsp honey (42 g)
2 tbsp fresh orange juice (30 ml)
1 tbsp balsamic vinegar (15 ml)
1 tbsp water (15 ml)
For the Feta Topping:
3/4 cup crumbled feta cheese (110 g)
1/4 cup toasted walnuts, roughly chopped (30 g)
1 tbsp fresh thyme leaves (3 g)
1 tbsp pumpkin seeds (10 g)
For Garnish:
1 tbsp fresh parsley, chopped (4 g)
1 tsp orange zest (2 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Add the cubed butternut squash to a large bowl. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon, smoked paprika, dried thyme, salt, and black pepper. Toss thoroughly until evenly coated.
3. Spread the seasoned squash across the prepared baking sheet in a single layer, leaving space between the pieces so they roast and caramelize rather than steam.
4. Roast for 25–30 minutes, turning the squash halfway through, until tender inside and golden brown with caramelized edges.
5. While the squash is roasting, add the dried cranberries, honey, orange juice, balsamic vinegar, and water to a small saucepan. Simmer over medium-low heat for 3–4 minutes, stirring occasionally, until the cranberries soften and the mixture becomes slightly syrupy. Remove from the heat.
6. Transfer the warm roasted butternut squash to a serving platter.
7. Scatter the crumbled feta evenly over the squash, followed by the toasted walnuts, pumpkin seeds, and fresh thyme leaves.
8. Drizzle the warm cranberry mixture over the roasted squash and feta so the sweet-tangy flavour reaches different parts of the dish.
9. Finish with chopped fresh parsley and orange zest.
10. Serve warm, allowing the creamy feta and cranberry drizzle to contrast with the caramelized squash and crunchy toppings.
Notes
Spread the squash in a single layer with space between the pieces to encourage caramelization instead of steaming. Keep the squash cubes similar in size so they roast evenly. Turn the squash halfway through roasting to help multiple sides develop golden, caramelized edges. The cranberry mixture only needs a few minutes of simmering. Remove it from the heat once it becomes lightly syrupy. Add the feta, walnuts, pumpkin seeds, herbs, and drizzle after the squash has finished roasting for the best texture. Serve warm for the best contrast between the roasted squash, creamy feta, and slightly warm cranberry drizzle. Pre-cut butternut squash can be used to save preparation time. The cranberry drizzle can be prepared ahead and gently warmed before serving. Add a small splash of water if it becomes too thick. Another crumbly cheese with a savoury character can be substituted for feta. Add toasted walnuts shortly before serving to help preserve their crunch. The squash can be roasted ahead of time and gently reheated before assembling. For a holiday-style presentation, arrange the squash on a large platter and finish with the toppings and drizzle just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American