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

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A vibrant and flavorful roasted butternut squash dish enhanced with crunchy pecans, sweet dried cranberries, creamy feta cheese, and a drizzle of spicy hot honey. This elegant side is perfect for holiday meals like Thanksgiving and Christmas, or as a delicious accompaniment to any dinner.

  • 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 and Prepare: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy. Place the cubed butternut squash evenly on the prepared pan.
  2. Mix Seasoning: In a small bowl, whisk together the olive oil, hot honey, sweet paprika, garlic powder, dried thyme, kosher salt, and black pepper until well combined.
  3. Coat the Squash: Pour the seasoning mixture over the cubed butternut squash and toss thoroughly until each piece is evenly coated. Spread the squash in a single layer on the baking sheet, ensuring the cubes aren’t touching to allow for proper roasting.
  4. Roast the Squash: Place the baking sheet in the oven and roast the squash for 15 minutes. After 15 minutes, stir the squash gently, then spread it back into a single layer and roast for an additional 10 to 15 minutes until the squash is fork-tender and golden around the edges.
  5. Assemble and Serve: Remove the roasted squash from the oven and let it rest for 5 minutes. Transfer it to a serving bowl or platter, then sprinkle with chopped pecans, crumbled feta cheese, dried cranberries, and finely chopped parsley. Adjust seasoning with salt and pepper as needed. Finally, drizzle with additional hot honey for a spicy-sweet finish and serve immediately.

Notes

  • Peeling and cutting butternut squash can be easier if slightly softened in the microwave for a couple of minutes before chopping.
  • Hot honey can be substituted with regular honey mixed with a pinch of cayenne or chili flakes if unavailable.
  • To keep the pecans crunchy, toast them lightly in a dry skillet before sprinkling on the dish.
  • This dish pairs wonderfully with roasted meats, grain bowls, or as a festive vegetarian side.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

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