Description
Crispy honey-roasted butternut squash is paired with a glossy cranberry-honey glaze, creamy feta, toasted pumpkin seeds, fresh herbs, and optional pomegranate arils. This colourful sweet and savoury side dish is perfect for autumn dinners, holiday gatherings, and festive meals.
Ingredients
For the Roasted Butternut
3 cups butternut squash, peeled and cubed (420 g)
2 tbsp olive oil (30 ml)
2 tbsp honey (42 g)
1 tbsp cornstarch (8 g)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
1/2 tsp smoked paprika (1 g)
3/4 tsp kosher salt (4 g)
1/2 tsp black pepper (1 g)
For the Cranberry Glaze
1/2 cup dried cranberries (75 g)
2 tbsp honey (42 g)
1 tbsp balsamic vinegar (15 ml)
1 tbsp fresh orange juice (15 ml)
1 tsp Dijon mustard (5 g)
For the Feta & Pumpkin Seeds
1 cup crumbled feta cheese (150 g)
1/2 cup pumpkin seeds (60 g)
For Garnish
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh thyme leaves (3 g)
1 tbsp pomegranate arils (15 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Pat the cubed butternut squash dry with paper towels to remove excess moisture.
3. Place the squash in a large bowl and add the olive oil, honey, cornstarch, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper. Toss thoroughly until evenly coated.
4. Spread the squash in a single layer on the prepared baking sheet, leaving space between the pieces to encourage roasting and crisping.
5. Roast for 30–35 minutes, turning the pieces halfway through, until tender in the centre and deeply golden with crispy caramelised edges.
6. While the squash roasts, place the pumpkin seeds in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat.
7. Combine the dried cranberries, honey, balsamic vinegar, fresh orange juice, and Dijon mustard in a small saucepan.
8. Warm the cranberry mixture over low heat for 3–4 minutes, stirring occasionally, until glossy and slightly thickened. Keep the heat low so the honey does not scorch.
9. Transfer the crispy roasted butternut squash to a large serving platter. Drizzle the warm cranberry glaze over the squash and gently toss to coat.
10. Scatter the crumbled feta and toasted pumpkin seeds over the warm squash.
11. Finish with chopped fresh parsley, thyme leaves, and pomegranate arils if desired.
12. Serve immediately while the butternut squash is warm and crispy and the glaze is glossy.
Notes
Pat the butternut squash dry before seasoning to reduce excess moisture and encourage better browning.
Give the squash plenty of space on the baking sheet so it roasts instead of steaming.
Turn the squash halfway through roasting for more even browning and crispness.
Keep the cranberry glaze over low heat and stir regularly to prevent the honey from scorching.
Toast the pumpkin seeds gently over medium-low heat so they become fragrant without burning.
Prepare the cranberry glaze and pumpkin seeds ahead of time if desired.
For the best texture, roast the butternut close to serving time and add the glaze, feta, seeds, and garnishes just before serving.
Goat cheese can be used instead of feta.
Toasted walnuts or pecans can replace the pumpkin seeds.
Fresh butternut squash gives the crispiest results, but thawed frozen squash can also be used if thoroughly dried.
Reduce the honey in the cranberry glaze for a less sweet finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American