Roasted Butternut Squash with Cranberries and Feta Recipe

Introduction

This roasted butternut squash with cranberries and feta is a perfect blend of sweet, savory, and tangy flavors. Easy to prepare and full of vibrant colors, it makes a delightful side dish for any meal. It’s comforting, nutritious, and sure to impress your guests.

Ingredients

• 1 medium butternut squash
• 1 cup fresh or frozen cranberries
• 1 cup crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons maple syrup (optional, for extra sweetness)
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Cut the butternut squash in half lengthwise, scoop out the seeds with a spoon, and peel the exterior using a vegetable peeler.
3. Step 3: Cut the peeled squash into 1-inch cubes to ensure even roasting.
4. Step 4: In a large bowl, combine the cubed squash, cranberries, olive oil, maple syrup, cinnamon, salt, and black pepper. Toss everything well to coat evenly.
5. Step 5: Spread the mixture in a single layer on a baking sheet lined with parchment paper for easy cleanup.
6. Step 6: Roast in the preheated oven for 30-35 minutes, stirring halfway through so it cooks evenly. The squash should be tender and caramelized.
7. Step 7: Remove from the oven and immediately sprinkle the crumbled feta over the warm roasted mixture.
8. Step 8: Garnish with fresh parsley if desired, adding a burst of color and freshness.
9. Step 9: Serve warm or at room temperature to enjoy its full range of flavors.

Tips & Variations

• For a nuttier flavor, add toasted pecans or walnuts just before serving.
• If you prefer a less sweet dish, reduce or omit the maple syrup.
• Swap feta for goat cheese for a creamier texture and tangy taste.
• Use frozen cranberries if fresh aren’t available; just rinse and drain them before use.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve the texture and flavor. This dish can also be enjoyed cold, making it a great make-ahead option.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, you can substitute butternut squash with acorn or delicata squash, though cooking times may vary slightly.

Is it necessary to add the maple syrup?

No, the maple syrup is optional and adds extra sweetness, but the dish is delicious without it as well.

Roasted Butternut Squash with Cranberries and Feta Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

A delicious and simple roasted butternut squash dish featuring sweet tart cranberries and tangy feta cheese, enhanced with warm cinnamon and a touch of maple syrup. This versatile side can be served warm or at room temperature, making it perfect for cozy dinners or festive gatherings.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 4–6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables and Fruits

• 1 medium butternut squash
• 1 cup fresh or frozen cranberries

Cheese

• 1 cup crumbled feta cheese

Oils and Sweeteners

• 2 tablespoons olive oil
• 2 tablespoons maple syrup (optional, for extra sweetness)

Spices and Seasonings

• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon black pepper

Garnish

• Fresh parsley for garnish (optional)

Instructions

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C) to get the perfect roasting environment ready.
2. Prepare the Squash: Cut the butternut squash in half lengthwise, scoop out the seeds with a spoon, then peel the exterior using a vegetable peeler to remove the tough skin.
3. Cube the Squash: Chop the peeled squash into uniform 1-inch cubes, ensuring even roasting and tenderness.
4. Mix Ingredients: In a large bowl, combine the cubed squash, cranberries, olive oil, maple syrup, cinnamon, salt, and pepper. Toss everything well to coat evenly with the seasoning and oil.
5. Prepare Baking Sheet: Spread the mixture evenly in a single layer on a baking sheet lined with parchment paper for easy cleanup and proper roasting.
6. Roast the Mixture: Place the baking sheet in the preheated oven and roast for 30 to 35 minutes. Stir the mixture halfway through cooking to ensure even caramelization and tenderness of the squash.
7. Add Feta: Once roasted, remove the tray from the oven and immediately sprinkle the crumbled feta cheese over the warm squash and cranberries.
8. Garnish (Optional): For a fresh touch and added color, garnish the dish with chopped fresh parsley before serving.
9. Serve: Enjoy this flavorful side dish warm or at room temperature as a perfect complement to your main meal.

Notes

• Using fresh or frozen cranberries works fine; if using frozen, no need to thaw before roasting.
• Maple syrup is optional but adds a lovely sweetness that balances the tart cranberries and savory feta.
• For a nuttier flavor, consider adding toasted nuts such as pecans or walnuts as a topping.
• This side dish pairs beautifully with roasted meats or as part of a vegetarian meal.
• Make sure to cut the squash into uniform cubes for even cooking.
• Leftovers can be refrigerated and enjoyed within 3 days; reheat gently in the oven or microwave.

Keywords: roasted butternut squash, cranberries, feta cheese, fall recipes, vegetarian side dish, healthy roasting, easy vegetable side