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
Scale
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.
