If you’re craving a dish that perfectly balances sweet, spicy, nutty, and tangy flavors with a burst of vibrant color, then this Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey Recipe is your new best friend. Its tender roasted squash cubes mingle effortlessly with crunchy pecans, tart dried cranberries, salty feta, and a tantalizing drizzle of hot honey, creating a symphony of tastes and textures that will brighten any meal and warm your soul. This recipe is so satisfying and stunning, it’s guaranteed to become a showstopper on your table, whether for a cozy family dinner or a festive gathering with friends.
Ingredients You’ll Need
Simple, wholesome ingredients make this Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey Recipe truly shine. Each one has a crucial role, bringing together sweetness, richness, crunch, and layers of spice that make this dish unforgettable.
- Butternut squash: The star ingredient, offering sweet, velvety cubes that roast to tender perfection.
- Olive or avocado oil: Adds richness and ensures perfectly caramelized edges on the squash.
- Hot honey: The secret weapon—sweet with a gentle, warming kick.
- Sweet paprika: Brings a subtle smoky sweetness that deepens the flavor.
- Garlic powder: Adds savory depth without overwhelming the delicate squash.
- Kosher salt: Enhances all the natural flavors in the dish.
- Dried thyme: Offers an earthy aroma to complement the sweetness.
- Black pepper: Adds a subtle heat and complexity.
- Chopped pecans: Deliver a buttery crunch contrasting the softness of the squash.
- Crumbled feta cheese: Provides a tangy, creamy element with just the right saltiness.
- Dried cranberries: Give bursts of tart, chewy sweetness that elevate every bite.
- Fresh parsley: Finishes the dish with bright color and a mild herbal note.
How to Make Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey Recipe
Step 1: Prepare Your Oven and Squash
First things first, get your oven preheated to a toasty 400 degrees F. While it heats, peel, seed, and cut your butternut squash into one-inch cubes. This size allows the squash to roast evenly without drying out. Line a large baking sheet with parchment paper—this little trick saves cleanup time and keeps the squash from sticking or burning.
Step 2: Mix the Flavorful Drizzle
In a small bowl, whisk together olive oil (or avocado oil if you prefer), hot honey, sweet paprika, garlic powder, dried thyme, kosher salt, and freshly ground black pepper. This aromatic blend is what transforms the squash from simple roasted veg to a profound flavor explosion with each bite.
Step 3: Coat and Arrange Squash Cubes
Pour your spiced oil and honey mixture over the cubed squash, then toss everything gently but thoroughly until each piece is glistening and coated. Spread the squash in a single layer on the baking sheet. Giving each cube enough space is key to achieving those gorgeous caramelized edges that make roasting so amazing.
Step 4: Roast to Perfection
Place the pan in the oven and roast for 15 minutes. Then take everything out and stir gently, making sure the cubes get an even roast. Spread them out evenly once more and pop the pan back in for another 10 to 15 minutes or until the squash is perfectly fork tender and beautifully browned. This double roast method locks in moisture while building that much-loved roasted flavor.
Step 5: Bring It All Together
Let the roasted squash rest for about 5 minutes after removing from the oven—this helps the flavors settle. Transfer it to a serving bowl or platter, and then sprinkle on chopped pecans, crumbled feta, dried cranberries, and freshly chopped parsley. Finish with a pinch of salt and pepper to taste, then drizzle extra hot honey over the top for that irresistible glaze just before serving.
How to Serve Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey Recipe
Garnishes
Adding a sprinkle of toasted pepitas or a handful of microgreens can elevate the dish even further, adding contrast in texture and a vibrant pop of green that looks just as good as it tastes. A squeeze of fresh lemon juice just before serving can brighten the flavors beautifully.
Side Dishes
This dish pairs beautifully with earthy grains like quinoa or farro, which soak up the delicious honey and spice. Serve alongside a crisp green salad or some roasted chicken for a balanced and hearty meal that will impress your guests.
Creative Ways to Present
Serve this roasted butternut squash mixture on a bed of creamy polenta or stuff it into warm pita pockets with fresh arugula for a delightful lunch option. You can even use it as a topping for flatbread or pizza to create a crave-worthy twist on traditional toppings.
Make Ahead and Storage
Storing Leftovers
Leftover roasted butternut squash stays fresh and flavorful when stored in an airtight container in the refrigerator for up to 3 days. This makes it easy to whip up a quick meal or side anytime.
Freezing
If you want to keep this dish longer, freeze it in a freezer-safe container for up to 2 months. Be sure to leave out the feta and fresh parsley before freezing, as they don’t freeze well and are best added fresh after reheating.
Reheating
To reheat, warm the squash gently in a skillet over medium heat or in a 350-degree oven until heated through. Then add fresh feta, parsley, and another drizzle of hot honey to revive the dish’s vibrant flavors and textures.
FAQs
Can I use pecans instead of walnuts in the Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey Recipe?
Yes, pecans are a wonderful choice and add a subtly sweet, buttery crunch that complements the squash and honey beautifully. If you prefer walnuts, they work well too, but pecans are the preferred nut in this recipe for the best balance of flavor and texture.
Is it possible to make this recipe vegan?
Absolutely! Simply skip the feta cheese or substitute it with a plant-based alternative, and use a vegan hot honey or a drizzle of maple syrup mixed with chili flakes. You’ll still get those delightful layers of flavor and texture.
Can I prepare the Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey Recipe ahead of time?
Yes, you can roast the squash a day ahead and assemble the toppings and drizzle just before serving to keep everything fresh and vibrant. This makes it great for entertaining or busy weeknight dinners.
What kind of hot honey works best for this recipe?
Look for hot honey with a balanced heat—not too fiery, but with enough warmth to enhance the natural sweetness without overpowering it. You can find artisanal varieties or make your own by infusing honey with chili flakes.
Can I substitute dried cranberries with fresh fruit?
Dried cranberries provide chewy bursts of tartness that contrast wonderfully with the roasted squash and nuts. Fresh fruit might release too much moisture and alter the texture, so it’s best to stick with dried cranberries for this recipe.
Final Thoughts
This Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey Recipe is truly one of those dishes that feels like a warm hug on a plate. It’s effortless to make but rich with contrasting flavors and textures that keep every bite exciting. Whether it’s a weekday dinner or a holiday spread, give this recipe a try—you might just find your new favorite way to enjoy butternut squash, and it’s sure to bring joy to your table!
Print
Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey is a perfect blend of sweet, savory, and spicy flavors. Tender roasted butternut squash is coated with a flavorful mix of hot honey and spices, then topped with crunchy pecans, tart cranberries, creamy feta, and fresh parsley. It’s an elegant side dish that pairs wonderfully with fall and winter meals, offering a beautiful balance of textures and tastes.
Ingredients
Squash and Seasoning
- 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon hot honey
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
Toppings
- 1/2 cup chopped pecans
- 1/3 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1 tablespoon finely chopped parsley
- Hot honey, for drizzling
Instructions
- Preheat and prepare squash: Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper. Add the cubed butternut squash to the prepared pan.
- Mix seasoning sauce: In a small bowl, whisk together olive or avocado oil, hot honey, sweet paprika, garlic powder, dried thyme, kosher salt, and black pepper until well combined.
- Coat the squash: Pour the seasoning mixture over the butternut squash and toss thoroughly to coat each piece evenly. Spread the squash in a single layer on the baking sheet, ensuring cubes aren’t touching to allow even roasting.
- Roast the squash: Roast in the preheated oven for 15 minutes. After that, stir the squash and spread it back evenly. Continue roasting for an additional 10 to 15 minutes, or until the squash is fork-tender and slightly caramelized on the edges.
- Rest and garnish: Remove the pan from the oven and let the squash sit for 5 minutes to cool slightly. Transfer the roasted squash to a serving bowl or platter. Top with chopped pecans, crumbled feta cheese, dried cranberries, and chopped parsley. Season with additional salt and pepper, to taste. Drizzle with extra hot honey before serving immediately.
Notes
- Peeling and cubing the butternut squash can be made easier by microwaving the whole squash for 2-3 minutes to soften the skin slightly.
- If hot honey is unavailable, mix regular honey with a pinch of cayenne pepper for a similar effect.
- For a nut-free option, omit pecans and substitute with roasted pumpkin seeds.
- The dish can be served warm or at room temperature, making it a versatile side for holiday meals.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
