Description
A cozy, flavorful side dish with warm caramelized butternut squash, sweet honey glaze, crunchy pecans, tart cranberries, and creamy feta—perfect for fall dinners, holidays, or simple weeknight meals.
Ingredients
- 1 large butternut squash (about 3 lbs), peeled and cubed
- 2 tablespoons olive oil or coconut oil
- 1 garlic clove, minced
- 1 teaspoon ground cinnamon
- Sea salt, to taste
- Black pepper, to taste
- 1/2 cup dried cranberries
- 1/2 cup raw pecans
- 1/4 cup crumbled feta cheese
- 2 tablespoons honey
- 2 tablespoons fresh thyme leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cube the butternut squash evenly.
- Place squash in a bowl and toss with oil, garlic, cinnamon, salt, and pepper.
- Spread squash in a single layer on the baking sheet and roast for 20–25 minutes until edges brown and centers are tender.
- Remove tray, sprinkle raw pecans over squash, and return to oven for 2–3 minutes to toast.
- Remove from oven and toss with dried cranberries, crumbled feta, and a drizzle of honey.
- Garnish with fresh thyme leaves and serve warm.
Notes
Cut squash evenly, avoid overcrowding, add pecans at the end to prevent burning, and taste before adding extra honey.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American