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

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4.1 from 67 reviews

This Roasted Butternut Squash recipe combines tender, caramelized squash cubes with crunchy pecans, sweet dried cranberries, creamy feta cheese, and a drizzle of spicy hot honey. It’s an easy, flavorful side dish ideal for festive occasions like Thanksgiving or Christmas, or to complement any meal with a touch of sophistication and warmth.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

For the Squash:

  • 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

For the 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

  1. Preheat Oven and Prepare Squash: Preheat your oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper. Place the peeled, seeded, and cubed butternut squash onto the prepared baking sheet, arranging them in a single layer for even roasting.
  2. Mix Seasoning and Coat Squash: In a small bowl, whisk together olive or avocado oil, hot honey, sweet paprika, garlic powder, dried thyme, kosher salt, and black pepper. Pour this flavorful mixture over the squash cubes and toss thoroughly to ensure each piece is evenly coated.
  3. Spread Squash and Roast: Arrange the coated squash in a single layer on the baking sheet, making sure the pieces are not touching to allow proper roasting. Place in the oven and roast for 15 minutes.
  4. Stir and Continue Roasting: Remove the baking sheet from the oven and stir the squash cubes to turn them for even cooking. Spread them back into an even layer and return to the oven to roast for an additional 10 to 15 minutes, or until the squash is tender when pierced with a fork and lightly caramelized.
  5. Rest and Add Toppings: Remove the squash from the oven and let it sit for 5 minutes to cool slightly. Transfer the roasted squash to a serving bowl or platter. Sprinkle chopped pecans, crumbled feta cheese, dried cranberries, and finely chopped parsley over the top.
  6. Season and Serve: Adjust seasoning with additional salt and pepper to taste. Drizzle extra hot honey over the dish for an added spicy-sweet kick. Serve immediately as a delicious side dish that complements seasonal meals beautifully.

Notes

  • Peeling and seeding the butternut squash carefully will help ensure even cooking and pleasant texture.
  • For extra crunch, you can toast the pecans lightly before adding them to the dish.
  • If hot honey is unavailable, mix honey with a pinch of cayenne pepper or a favorite hot sauce as a substitute.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
  • This dish pairs wonderfully with roasted meats, grilled vegetables, or hearty grain bowls.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Find it online: https://ellarecipe.com/roasted-butternut-squash-with-pecans-cranberries-feta-and-hot-honey-recipe/