Description
This Crispy Honey-Roasted Butternut features caramelized butternut squash cubes tossed with honey, warm spices, and topped with tart cranberries, creamy feta cheese, and crunchy pumpkin seeds. Roasted at high heat until golden-brown and crispy on the edges yet tender inside, this stunning side dish combines sweet and savory flavors perfect for fall and winter gatherings, holiday tables, or everyday meals.
Ingredients
1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
3 tablespoons extra virgin olive oil
3 tablespoons honey
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper (optional)
⅔ cup dried cranberries
½ cup crumbled feta cheese
½ cup pumpkin seeds (pepitas), toasted
2 tablespoons fresh parsley or mint, chopped
1 tablespoon fresh lemon juice
Instructions
1. Preheat oven to 425°F (220°C) and line large rimmed baking sheet with parchment paper.
2. Pat butternut squash cubes completely dry with paper towels.
3. In large bowl, whisk together olive oil, honey, salt, pepper, cinnamon, nutmeg, and cayenne until well combined.
4. Add dried squash cubes to honey-oil mixture and toss thoroughly until evenly coated.
5. Spread seasoned squash in single layer on prepared baking sheet, ensuring pieces don’t touch or overlap.
6. Roast for 15 minutes without disturbing.
7. Remove from oven, flip pieces with spatula, and return to oven.
8. Roast for additional 10 minutes.
9. Scatter dried cranberries over squash and roast final 5-10 minutes until edges are deeply golden brown and crispy while centers remain tender.
10. Remove from oven and transfer to serving bowl or platter.
11. While still warm, sprinkle crumbled feta cheese over top.
12. Add toasted pumpkin seeds and drizzle with fresh lemon juice.
13. Garnish with chopped fresh parsley or mint.
14. Serve immediately while warm or at room temperature.
Notes
Don’t overcrowd the baking sheet—use two pans if necessary for proper caramelization.
Pat squash completely dry before tossing with oil and honey to ensure crispiness.
Cut squash into uniform 1-inch cubes for even cooking.
Flip squash pieces halfway through roasting for even browning on all sides.
Add cranberries during last 10 minutes only to prevent burning.
Store leftovers refrigerated up to 4 days; add feta, seeds, and herbs fresh when serving.
Reheat in 400°F oven for 8-10 minutes to restore crispness—avoid microwave.
Substitute maple syrup for honey for vegan option and omit feta cheese.
Pre-cut butternut squash saves time and works perfectly in this recipe.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 245
- Sugar: 16g
- Sodium: 465mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 11mg
Keywords: crispy honey roasted butternut, butternut squash recipe, roasted butternut squash, fall side dish, thanksgiving vegetables