Name: Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 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

Jump to Recipe· 4.1 from 67 reviews

If you’re looking for a dish that beautifully balances cozy sweetness, a touch of spice, and savory richness, you have to try this Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey Recipe. It’s a dazzling side that brings together the earthy warmth of roasted squash, the crunch of toasted pecans, the tart burst of dried cranberries, and the creaminess of salty feta—all finished with a delicate drizzle of hot honey that adds just enough heat and sweetness. Whether you’re planning a festive holiday feast or simply want to brighten up a weeknight dinner, this recipe is a joyful celebration of flavors and textures that’s sure to become a new favorite.

Ingredients You’ll Need

The image shows a wooden board covered with many bright orange, cubed pieces of squash placed in a scattered pile. Surrounding the board, there are several small white bowls: one with fresh green parsley leaves on the left, one with white crumbly cheese next to it, one filled with brown pecan halves behind the squash, and another one with dark red dried cranberries on the right. There is also a round white dish with different spices arranged in small piles: black pepper, red chili powder, salt, and light brown garlic powder near the top left. A small glass bowl with golden olive oil sits behind the squash closer to the top center. To the far right, there is a glass jar of honey with a wooden honey dipper inside it. A white knife with a wooden handle rests on the right edge of the wooden board. All this is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is like collecting little flavor heroes—each one plays a crucial role in shaping this dish’s vibrant taste and texture. From the silky butternut squash cubes to the sweet and spicy hot honey, everything works together with perfect harmony.

1 large butternut squash, peeled, seeded, and cut into 1-inch cubes: This is the hearty base providing natural sweetness and a tender bite after roasting.
2 tablespoons olive oil or avocado oil: Helps the squash roast beautifully while adding richness and crispness to the edges.
1 tablespoon hot honey: Provides a warm, sweet heat that awakens the palate with every drizzle.
1/2 teaspoon sweet paprika: Adds a smoky richness that deepens the flavor.
1/2 teaspoon garlic powder: A subtle punch of savory depth without overpowering the other ingredients.
1/2 teaspoon kosher salt: Enhances all the natural flavors and balances sweetness.
1/4 teaspoon dried thyme: Woody and aromatic, thyme layers in an earthy complexity.
1/4 teaspoon black pepper: Adds a gentle heat to round out the seasoning.
1/2 cup chopped pecans: For a delightful crunch and buttery nutty flavor.
1/3 cup crumbled feta cheese: Offers creamy, tangy contrast that beautifully complements the sweet notes.
1/4 cup dried cranberries: Bursts of sweet-tart juiciness that brighten every forkful.
1 tablespoon finely chopped parsley: A fresh, herbal finish that brings vibrance and color.
Extra hot honey for drizzling: To finish the dish with that signature sweet-spicy glaze.

How to Make Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey Recipe

Step 1: Prep and Season the Squash

Start by preheating your oven to 400 degrees F and lining a baking sheet with parchment paper—this will make cleanup a breeze. Peel, seed, and cut your butternut squash into 1-inch cubes so they roast evenly. In a small bowl, whisk together the olive or avocado oil, hot honey, smoked paprika, garlic powder, thyme, salt, and black pepper. Pour this magic mixture over the squash and toss until each piece is luxuriously coated, then spread them out in a single layer on your baking sheet. Keeping them separate helps each cube caramelize perfectly.

Step 2: Roast the Squash

Place the squash in the oven and roast them for 15 minutes. After 15 minutes, give them a gentle stir to turn the cubes and spread them out again in a single layer. This second spread ensures they roast evenly and develop those irresistible browned edges. Return them to the oven and roast for an additional 10 to 15 minutes, or until the squash is tender when pierced with a fork and has that beautiful roasted color.

Step 3: Assemble and Garnish

Once the squash is perfectly roasted, remove it from the oven and let it sit for five minutes to cool slightly and let the flavors settle. Transfer the cubes to a serving dish or bowl and top generously with the chopped pecans, crumbled feta, dried cranberries, and a sprinkle of fresh parsley. Season with a touch more salt and pepper if needed, then finish with a drizzle of hot honey for that delicious sweet-spicy zing that makes this dish so memorable. Serve immediately and watch your guests fall in love bite after bite.

How to Serve Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey Recipe

The image shows a baking tray covered with parchment paper, holding many evenly spaced orange roasted butternut squash cubes with a light char on some edges, giving a mix of shiny and slightly browned textures across the pieces. The tray rests on a white marbled surface, and on the right side, a silver spoon holds three more pieces of roasted squash. In the corner, a white kitchen towel with red stripes is partly visible. Around the tray, there are small white bowls filled with mixed pecans, white cheese crumbles, chopped green herbs, and dried cranberries, adding contrast to the scene. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh herbs like parsley or even a few sprigs of thyme brings a beautiful pop of color and freshness. For extra texture and a subtle bite, sprinkle some toasted pumpkin seeds or a few chili flakes to amplify the heat from the hot honey. A wedge of lemon on the side can also add a zesty brightness that some guests will appreciate.

Side Dishes

This recipe shines as a soulful side to roasted turkey, honey-glazed ham, or simply served atop a bed of fluffy quinoa or wild rice for a vegetarian-friendly meal. It pairs wonderfully with creamy mashed potatoes or alongside a fresh green salad dressed in balsamic vinaigrette for a balanced plate that’s full of comforting flavors and textures.

Creative Ways to Present

For a festive touch, serve this Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey Recipe in a pumpkin bowl or hollowed-out acorn squash. You can also turn it into a warm salad by tossing with arugula and a light vinaigrette just before serving. Or use it as a topping for crostini or flatbreads, adding a sprinkle of fresh herbs and an extra drizzle of hot honey for a dazzling appetizer that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Leftover roasted butternut squash keeps beautifully in an airtight container in the refrigerator for up to 4 days. Keep the toppings separate, especially the feta and pecans, to maintain their texture and freshness until you’re ready to serve again.

Freezing

While the roasted squash can be frozen, the textures of feta cheese and dried cranberries don’t hold up well after thawing, so it’s best to freeze the roasted cubes alone. Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container or bag for up to 3 months.

Reheating

To reheat, warm the squash gently in the oven at 350 degrees F for about 10 minutes or until heated through. Avoid microwaving if you want to keep the cubes from getting mushy. After reheating, add fresh toppings and a drizzle of hot honey to bring back that fresh, lively character.

FAQs

Can I use another type of squash instead of butternut?

Absolutely! Kabocha or delicata squash can work well because of their sweet and creamy texture, but keep in mind that cooking times might vary slightly depending on squash firmness.

Is hot honey difficult to find?

Hot honey is becoming easier to find in most grocery stores and specialty food shops. If you can’t find it, you can mix regular honey with a pinch of cayenne pepper or chili flakes to mimic the sweet and spicy flavor.

Can I make this recipe vegan?

Yes! Simply omit the feta or substitute it with a plant-based cheese option. The other ingredients are naturally vegan, and the hot honey can be replaced with maple syrup mixed with a little cayenne to maintain the sweet-heat combo.

How do I get the pecans extra crunchy?

Toast the pecans in a dry pan over medium heat for a few minutes before adding them to the dish. This will enhance their flavor and give them an irresistible crunch.

Can this dish be served cold?

While this recipe is best served warm to highlight the roasted flavors and melted honey glaze, it can also be enjoyed at room temperature or chilled as part of a salad or grain bowl.

Final Thoughts

This Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey Recipe is such a joyful blend of flavors and textures—it’s both cozy and elegant, simple but impressive. I can’t wait for you to try it and see how easily it becomes a star at your table, whether it’s a weekday meal or a special occasion. Trust me, the warm sweetness combined with crunchy nuts and tangy feta will have everyone asking for seconds!

Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey Recipe

Ingredients You’ll Need