Name: Honey Roasted Butternut Squash Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed; 1/4 cup honey; 1 cup cranberries (fresh or dried); 1 cup pecans, chopped; 1/2 cup feta cheese, crumbled; 3 tablespoons olive oil; Salt and pepper to taste; Optional: fresh herbs (rosemary or thyme)

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This Honey Roasted Butternut Squash Medley is a vibrant, flavorful dish I love to serve when I want something cozy, colorful, and crowd-pleasing. The natural sweetness of roasted squash is elevated with honey and balanced by tangy feta, crunchy pecans, and bursts of cranberry tartness. It’s a beautiful mix of textures and flavors that works perfectly as a side dish or even a warm autumn salad.

Why You’ll Love This Recipe

I like how effortlessly this dish comes together while tasting like something much more elaborate. The honey brings out the squash’s caramelized edges, the cranberries add brightness, and the pecans bring just the right crunch. I often serve it at holiday meals, but I’ve also enjoyed it as a hearty lunch on a chilly day. Plus, it’s easy to prep ahead and reheats beautifully. Honey Roasted Butternut Squash Medley

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium butternut squash, peeled and cubed
1/4 cup honey
1 cup cranberries (fresh or dried)
1 cup pecans, chopped
1/2 cup feta cheese, crumbled
3 tablespoons olive oil
Salt and pepper to taste
Optional: fresh herbs (rosemary or thyme)

Directions

I preheat the oven to 400°F (200°C).
In a large bowl, I toss the cubed butternut squash with olive oil, honey, salt, and pepper until evenly coated.
I spread the squash in a single layer on a baking sheet, making sure not to overcrowd.
I roast it for 25–30 minutes, until it’s tender and caramelized at the edges.
In the last 5 minutes of roasting, I sprinkle in the cranberries and chopped pecans so they toast slightly and warm through.
After removing it from the oven, I let everything cool just a bit before transferring it to a serving dish.
I top it with crumbled feta and fresh herbs if I’m using them, then serve it warm.

Servings and timing

This recipe serves about 4–6 people as a side dish. It takes me 10 minutes to prep and around 30 minutes to roast, so I have it ready in about 40 minutes total.

Variations

When I want something a little different, I swap the pecans for walnuts or pumpkin seeds. I’ve also used goat cheese instead of feta for a creamier, tangier finish. Sometimes I toss in a handful of arugula or baby spinach just before serving to make it feel more like a warm salad. For a spiced version, I add a pinch of cinnamon or smoked paprika to the squash before roasting.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F (175°C) for about 10–12 minutes to keep the squash from getting mushy. The microwave works too, but I prefer the oven for texture. I usually add fresh feta on top after reheating. Honey Roasted Butternut Squash Medley

FAQs

Can I use frozen butternut squash?

Yes, I can—but I make sure to thaw and drain it well before roasting to avoid excess moisture.

Should I use fresh or dried cranberries?

Both work. I like fresh cranberries for their tartness and color, but dried cranberries add a chewy texture and a bit more sweetness.

Can I make this ahead of time?

Yes, I roast everything ahead and store it without the feta. I reheat and add the cheese and herbs right before serving.

Is there a vegan version?

To make it vegan, I simply skip the feta or replace it with a plant-based cheese alternative.

What’s the best way to peel and cube a butternut squash?

I use a sharp vegetable peeler to remove the skin, then cut the squash in half, scoop out the seeds, and slice into cubes. If I want to save time, I buy pre-cut squash from the store.

Conclusion

This Honey Roasted Butternut Squash Medley is one of my favorite ways to bring comfort and color to the table. It’s warm, wholesome, and filled with seasonal goodness that always feels festive. Whether I’m serving it alongside roasted meats or enjoying it on its own, it never disappoints.