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Honey Roasted Butternut Squash Medley

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A cozy and colorful side dish featuring roasted butternut squash glazed with honey and paired with cranberries, pecans, and crumbled feta for a perfect blend of sweet, savory, and tangy flavors.

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)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the cubed butternut squash with olive oil, honey, salt, and pepper until evenly coated.
  3. Spread the squash in a single layer on a baking sheet without overcrowding.
  4. Roast for 25–30 minutes, until tender and caramelized at the edges.
  5. In the last 5 minutes, add cranberries and chopped pecans to the baking sheet to warm and lightly toast.
  6. Remove from the oven and let cool slightly before transferring to a serving dish.
  7. Top with crumbled feta and fresh herbs if using. Serve warm.

Notes

  • Use goat cheese instead of feta for a creamier texture.
  • Walnuts or pumpkin seeds can replace pecans.
  • Add baby spinach or arugula to turn it into a warm salad.
  • A pinch of cinnamon or smoked paprika adds a nice depth of flavor.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://recipesbyliza.com/honey-roasted-butternut-squash-medley/