Description
Roasted butternut squash boats filled with creamy feta, tart cranberries, and crunchy toasted walnuts, finished with a honey-thyme lemon drizzle. A cozy, sweet-savory vegetarian dish perfect for fall dinners, holidays, or meal prep comfort food.
Ingredients
2 medium butternut squash, halved and seeds removed
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp paprika
150 g feta cheese, crumbled
½ cup dried cranberries
¾ cup walnuts, toasted and roughly chopped
2 tbsp fresh parsley, chopped
2 tbsp olive oil (herb drizzle)
1 tsp lemon juice
1 tsp honey
1 tsp fresh thyme
Instructions
1. Preheat oven to 400°F (200°C).
2. Cut butternut squash in half and remove seeds.
3. Brush squash with olive oil, salt, pepper, and paprika.
4. Place cut side down on a baking tray.
5. Roast for 35–45 minutes until tender and caramelized.
6. Flip squash cut side up and gently fluff the inside with a fork.
7. Top with crumbled feta, cranberries, and toasted walnuts.
8. Mix olive oil, lemon juice, honey, and thyme in a small bowl.
9. Drizzle herb mixture over the squash.
10. Return to oven and bake for 5–10 minutes until warm and slightly melted.
11. Garnish with fresh parsley and serve warm.
Notes
Roast squash long enough for natural caramelization.
Toast walnuts to enhance flavor and crunch.
Use high-quality feta for best creamy-salty balance.
Cranberries can be swapped with raisins for a sweeter profile.
Best served warm, but also delicious as leftovers the next day.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner / Side Dish
- Method: Roasting / Baking
- Cuisine: Mediterranean-Inspired