Oven Roasted Butternut Squash With Cranberries and Feta

Gina Lincicum
by Gina Lincicum
8 servings
55 min

This easy side dish recipe is perfect for the fall season. It's a colorful addition to your holiday table.

White bowl of roasted butternut squash with cranberries and feta

Oven roasted butternut squash with cranberries and feta is a great side dish for any fall meal. This recipe is so simple, and the results are delicious.


The squash becomes tender and slightly caramelized in the oven, making it a tasty Thanksgiving side dish or for any other autumn meal. Give this recipe a try!

bowl of oven roasted butternut squash with cranberries and feta cheese

What's in this easy roasted butternut squash recipe?

Easy recipes make the holidays better, in my opinion. It makes it possible for you to relax and enjoy the holiday with family and friends, and less time in the kitchen.

This simple roasted butternut squash side dish needs just 1 butternut squash that weighs about 2.5 lbs.

You'll also need fresh cranberries, crumbled feta cheese, honey, olive oil and ground cinnamon. And always keep salt and pepper on hand for seasoning.

ingredients for oven roasted butternut squash side dish

How to make butternut squash with cranberries and feta


Start by roasting the cubed squash, one of my favorite ways to prepare vegetables. It's the same method with  Brussels sprouts and  broccoli.


Just toss the squash with olive oil, cinnamon, salt and pepper in a large bowl, then roasting in a single layer at 400 degrees.


At the 30-minute mark, add the cranberries to the cookie sheet, and roast another 10-15 minutes, until they burst slightly.


Remove from oven, drizzle with honey and sprinkle with feta cheese. Toss gently as you move all to a serving bowl.

Oven Roasted Butternut Squash With Cranberries and Feta
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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Ingredients

  • 1 butternut squash (about 2.5 lbs)
  • 2 Tablespoons olive oil
  • ¼ teaspoon ground cinnamon
  • salt and pepper to taste
  • 1 cup fresh cranberries
  • 2 Tablespoons honey
  • 1/3 cup crumbled feta cheese
Instructions

Pre-heat the oven to 400 degrees Fahrenheit.
Start by peeling and cutting your butternut squash into cubes, they can be slightly larger than dice.
In a medium size bowl, add your diced squash and mix with olive oil, cinnamon, salt and pepper.
Prepare a baking sheet with foil or parchment paper and spread your butternut squash over it and put in the oven for 30 minutes.
After 30 minutes, add your cranberries, and cook for an additional 10-15 minutes.
Remove your tray from the oven when the cranberries have burst slightly. Then spread your honey over your squash and cranberries and make sure everything gets tossed in it.
Sprinkle feta cheese over your squash and cranberries and serve while warm.
Gina Lincicum
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