Homemade Honey Roasted Butternut Squash with Cranberries and Feta

Here is my favorite honey roasted butternut squash recipe, with sweet roasted squash, tart cranberries, creamy feta cheese, and a drizzle of honey that brings it all together.

This butternut squash dish is what I make whenever I want something that feels both cozy and a little fancy. My kids actually ask for seconds, which is saying something when it comes to vegetables around here!

What Kind of Butternut Squash Should I Use?

Any butternut squash will work great for this recipe, but look for one that feels heavy for its size and has a smooth, tan-colored skin without soft spots or cracks. A larger squash is actually easier to work with since you’ll get more flesh and less waste from the skin and seeds. If you’re short on time, many grocery stores sell pre-cut butternut squash in the produce section, though it will cost a bit more than buying it whole. When choosing a whole squash, the neck portion (the long, straight part) has the most usable meat and fewer seeds, so don’t worry if the bulbous end looks smaller than usual.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients around:

• Butternut squash: You can easily swap this for other winter squashes like acorn, delicata, or kabocha. Sweet potatoes work great too – just adjust the cooking time since they tend to cook a bit faster.
• Fresh cranberries: If fresh cranberries aren’t available, dried cranberries work well (add them in the last 10 minutes of roasting). You could also try pomegranate seeds, dried cherries, or even fresh apple chunks for a different twist.
• Feta cheese: Goat cheese is a great substitute and gives a similar tangy flavor. You could also use crumbled ricotta salata, fresh mozzarella, or even toasted pine nuts if you want to skip the cheese altogether.
• Honey: Maple syrup works beautifully here and adds a nice fall flavor. You could also use brown sugar or agave nectar – just start with less since some sweeteners are stronger than others.
• Olive oil: Any neutral cooking oil like avocado oil or vegetable oil will work fine. Melted butter adds extra richness if you prefer that route.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting butternut squash is cutting the pieces too small or too large – aim for uniform 1-inch cubes so everything cooks evenly and you don’t end up with some pieces burnt while others are still hard.

Don’t skip preheating your oven to at least 425°F, and make sure to spread the squash in a single layer on your baking sheet without overcrowding, which causes steaming instead of that nice caramelized roasting you’re after.

Add the cranberries during the last 10-15 minutes of cooking rather than from the start, since they can burst and burn if roasted too long, and wait until the very end to drizzle the honey to prevent it from burning and turning bitter.

Finally, let the feta be the finishing touch – sprinkle it on right before serving so it stays creamy and doesn’t melt completely into the hot squash.

What to Serve With Honey Roasted Butternut Squash?

This sweet and savory butternut squash makes a perfect side dish for roasted chicken or turkey, especially during the fall and winter months. The honey and cranberries pair beautifully with pork tenderloin or even a simple grilled salmon for a lighter option. If you want to make it more of a main dish, try serving it over a bed of quinoa or wild rice, and maybe add some toasted walnuts or pecans for extra crunch. It also works great as part of a holiday spread alongside other roasted vegetables and your favorite protein.

Storage Instructions

Refrigerate: This roasted butternut squash keeps really well in the fridge for up to 5 days in an airtight container. I actually think it tastes even better the next day when all those flavors have had time to meld together. Just add the feta right before serving to keep it from getting too soggy.

Freeze: You can freeze this dish for up to 3 months, but I’d recommend leaving off the feta and cranberries before freezing. The squash freezes great on its own, and you can always add fresh cranberries and feta when you’re ready to serve it again.

Warm Up: To enjoy your leftovers, just pop them in a 350°F oven for about 10-15 minutes until heated through. You can also microwave individual portions for 1-2 minutes. Add a fresh drizzle of honey and some new feta crumbles to brighten it back up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-800
• Protein: 8-11 g
• Fat: 18-27 g
• Carbohydrates: 140-165 g

Ingredients

For the roasted squash:

• 3 lb butternut squash, peeled and diced
• 1 to 2 tbsp extra virgin olive oil
• Salt, black pepper, and garlic powder (to preference)

For the cranberry topping:

• 1 to 2 cups whole fresh cranberries
• 2 to 3 tbsp honey, plus more as desired
• 1/4 cup feta, finely crumbled
• Ground cinnamon (to taste)

For garnish (optional):

• Fresh parsley or dried parsley

Step 1: Prepare and Season the Butternut Squash

• 3 lb butternut squash, peeled and diced
• 1 to 2 tbsp extra virgin olive oil
• salt, black pepper, and garlic powder (to preference)

Preheat your oven to 400°F (200°C).

Lightly drizzle or spritz a baking sheet with extra virgin olive oil.

Place the diced butternut squash onto the prepared sheet and drizzle with additional olive oil.

Sprinkle the squash with your preferred amount of salt, black pepper, and garlic powder.

Toss everything gently so the squash is evenly coated in oil and seasonings.

Step 2: Roast the Squash

• seasoned butternut squash from Step 1

Spread the seasoned squash evenly on the baking sheet and roast on the center rack of your oven for 25 minutes.

This initial roasting time helps the squash become tender and slightly golden.

Step 3: Add Cranberries and Finish Roasting

• 1 to 2 cups whole fresh cranberries

After the squash has roasted for 25 minutes, carefully pull the oven rack out and scatter the fresh cranberries over the partially roasted squash.

Return the baking sheet to the oven and roast for an additional 10 to 15 minutes, or until the cranberries are soft and begin to burst.

I like seeing the cranberries get a little jammy, as it brings a nice tartness to the dish.

Step 4: Finish with Honey, Feta, and Cinnamon

• 2 to 3 tbsp honey, plus more as desired
• 1/4 cup feta, finely crumbled
• ground cinnamon (to taste)

Remove the tray from the oven.

While the squash and cranberries are still hot, sprinkle ground cinnamon over the top (start with about 1/8 teaspoon and adjust to your taste).

Drizzle with honey and sprinkle with finely crumbled feta.

Toss everything gently to combine.

If you like things a bit sweeter, you can always add more honey to taste.

Step 5: Garnish and Serve

• fresh parsley or dried parsley

Transfer the roasted squash and cranberry mixture to a serving dish.

Garnish with chopped fresh parsley or a sprinkle of dried parsley for a vibrant finish.

Serve while hot and enjoy!

I find that the freshness of the parsley adds a nice pop of color and a subtle herbal note right at the end.

Homemade Honey Roasted Butternut Squash with Cranberries and Feta

Delicious Homemade Honey Roasted Butternut Squash with Cranberries and Feta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 34 minutes mins

Total Time 50 minutes mins

Servings: 4

Calories: 725

Ingredients Method

Ingredients

  

For the roasted squash:

• 3 lb butternut squash, peeled and diced
• 1 to 2 tbsp extra virgin olive oil
• salt, black pepper, and garlic powder (to preference)

For the cranberry topping:

• 1 to 2 cups whole fresh cranberries
• 2 to 3 tbsp honey, plus more as desired
• 1/4 cup feta, finely crumbled
• ground cinnamon (to taste)

For garnish (optional):

• fresh parsley or dried parsley

Method

 

1. Preheat your oven to 400°F (200°C). Lightly drizzle or spritz a baking sheet with extra virgin olive oil. Place the diced butternut squash onto the prepared sheet and drizzle with additional olive oil. Sprinkle the squash with your preferred amount of salt, black pepper, and garlic powder. Toss everything gently so the squash is evenly coated in oil and seasonings.
2. Spread the seasoned squash evenly on the baking sheet and roast on the center rack of your oven for 25 minutes. This initial roasting time helps the squash become tender and slightly golden.
3. After the squash has roasted for 25 minutes, carefully pull the oven rack out and scatter the fresh cranberries over the partially roasted squash. Return the baking sheet to the oven and roast for an additional 10 to 15 minutes, or until the cranberries are soft and begin to burst. I like seeing the cranberries get a little jammy, as it brings a nice tartness to the dish.
4. Remove the tray from the oven. While the squash and cranberries are still hot, sprinkle ground cinnamon over the top (start with about 1/8 teaspoon and adjust to your taste). Drizzle with honey and sprinkle with finely crumbled feta. Toss everything gently to combine. If you like things a bit sweeter, you can always add more honey to taste.
5. Transfer the roasted squash and cranberry mixture to a serving dish. Garnish with chopped fresh parsley or a sprinkle of dried parsley for a vibrant finish. Serve while hot and enjoy! I find that the freshness of the parsley adds a nice pop of color and a subtle herbal note right at the end.