If you’re searching for the best way to showcase cozy fall flavors, look no further than Roasted Butternut Squash with Cranberries & Feta. Imagine caramelized cubes of squash, tumbled together with sweet-tart cranberries and creamy, salty feta—a rainbow of color and flavor! This easy side dish brightens any table, whether it’s a holiday feast or a laid-back weeknight dinner. Trust me, it’s the kind of recipe that turns “just squash” into something memorable and irresistible.
Ingredients You’ll Need
One of the joys of Roasted Butternut Squash with Cranberries & Feta is how a handful of simple ingredients transform into a side dish that’s both visually stunning and deliciously complex. Each element plays its own role—the sweetness, the pop of color, and the salty finish come together in perfect harmony.
- Butternut squash: The star of the show! Cubed and roasted, it turns wonderfully tender and caramelized.
- Olive oil: Helps everything roast evenly and brings a lovely richness to the squash.
- Salt: Enhances flavors and makes the natural sweetness of the squash shine.
- Black pepper: Just a pinch adds the perfect mild heat and balance.
- Ground cinnamon: Adds a cozy, aromatic warmth that pairs beautifully with both the squash and cranberries.
- Dried cranberries: A pop of tartness and color that takes the dish from good to wow.
- Crumbled feta cheese: Salty, creamy, and slightly tangy—this is what makes every bite interesting!
- Fresh parsley (optional): A sprinkle for freshness and a vibrant green finish.
- Honey or maple syrup (optional): A drizzle over the top adds a lovely sticky-sweet touch and enhances the autumnal mood.
How to Make Roasted Butternut Squash with Cranberries & Feta
Step 1: Prep and Preheat
Start by preheating your oven to 400°F (200°C). If you’re in a hurry, you can grab pre-cut squash from the fridge section at the store, but peeling and slicing it yourself brings out an extra touch of homey satisfaction. Lay out your baking sheet and get ready—things are about to get delicious.
Step 2: Toss the Squash
Place your cubed butternut squash in a big bowl or directly on your baking sheet. Drizzle with olive oil, sprinkle over the salt, pepper, and cinnamon, then give it all a good toss with your hands or a big spoon. Every piece should be glossy and sheathed in spice—this step ensures that irresistible color and flavor in every bite.
Step 3: Roasting Time
Spread the squash into a single layer across the baking sheet, making sure the pieces aren’t crowded. This helps them caramelize instead of steam. Slide the tray into your preheated oven and roast for 25 to 30 minutes, tossing gently halfway through. When the squash is golden-brown and fork-tender, it’s ready for its moment in the spotlight!
Step 4: Add the Finishing Touches
Let the roasted squash cool for just a few minutes, then move it to a serving dish. Now comes the truly fun part—scatter dried cranberries and crumbled feta all over the top. If you’re feeling indulgent, a light drizzle of honey or maple syrup swoops in with a hint of extra sweetness. Finish it all with some fresh parsley for a burst of color and flavor.
Step 5: Serve and Savor
You can serve Roasted Butternut Squash with Cranberries & Feta while it’s warm or let it rest until it’s room temperature—it’ll shine either way. Pair it with your favorite mains and watch everyone go back for seconds (and thirds).
How to Serve Roasted Butternut Squash with Cranberries & Feta
Garnishes
Fresh parsley brings a classic, herby pop, but don’t be afraid to reach for toasted nuts—try pecans or walnuts for buttery crunch. An extra drizzle of honey or maple syrup just before serving adds irresistible sheen and a glossy finish that makes it party-ready.
Side Dishes
This dish absolutely shines alongside roasted meats like chicken or turkey, but it’s just as happy with a cozy grain pilaf or hearty vegetarian protein. A crisp green salad or some garlicky sautéed greens round out the meal perfectly, adding freshness and balance.
Creative Ways to Present
Roasted Butternut Squash with Cranberries & Feta is gorgeous in a traditional serving bowl, but for a stunning presentation, pile it onto a rustic wooden board or serve individually in small, colorful bowls. If you’re hosting a buffet, try spooning it into roasted squash shells for a wow-worthy centerpiece.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to four days. The flavors continue to meld and deepen, so this is one of those rare dishes you might even love more the next day!
Freezing
While the texture of the squash changes a bit after freezing, you can freeze leftovers for up to two months. Freeze without the feta and add the cheese fresh after reheating for best results.
Reheating
Warm the squash gently in the microwave or a 350°F (175°C) oven. If you’re reheating in the oven, cover loosely with foil to keep the feta from drying out and consider adding a splash of olive oil or a sprinkle of extra cheese just before serving.
FAQs
Can I use frozen butternut squash?
Yes, frozen butternut squash works beautifully here! Just thaw it first and pat dry; the only difference might be a bit softer texture after roasting, but the flavors will be just as wonderful.
Is there a vegan alternative to feta cheese?
Absolutely. You can swap in your favorite plant-based feta or even crumble up some marinated tofu for a similar salty, creamy vibe—Roasted Butternut Squash with Cranberries & Feta adapts beautifully to vegan diets!
How far in advance can I make this dish?
This is a fantastic make-ahead recipe. You can roast the squash up to two days in advance and refrigerate. Add the cranberries, feta, and any optional garnish just before serving to keep the flavors lively and fresh.
Can I add nuts for extra crunch?
Go for it! Roasted pecans, walnuts, or even pumpkin seeds add a gorgeous crunch and another layer of autumn flavor. Just sprinkle them on with the cranberries and feta for best texture.
What other cheeses work if I don’t have feta?
Goat cheese is a dreamy stand-in, bringing creamy tang and richness, or try a mild blue cheese for a bold twist. Even shaved parmesan can add a lovely nutty, salty bite.
Final Thoughts
If you’re craving a super-simple side that brings elegance, color, and a joyful pop of flavor to the table, give Roasted Butternut Squash with Cranberries & Feta a try. It’s the kind of recipe that makes ordinary dinners feel like celebrations and turns first-timers into fall squash fans for life.
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Roasted Butternut Squash with Cranberries & Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
A delightful and colorful side dish perfect for fall or holiday gatherings, this Roasted Butternut Squash with Cranberries & Feta is a harmonious blend of sweet and savory flavors. Tender roasted butternut squash is paired with tart cranberries, creamy feta cheese, and a hint of cinnamon, creating a dish that is both visually appealing and delicious.
Ingredients
For the Roasted Butternut Squash:
- 1 medium butternut squash (peeled, seeded, and cubed – about 4 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
Additional Ingredients:
- 1/4 cup dried cranberries
- 1/3 cup crumbled feta cheese
- 1 tablespoon chopped fresh parsley (optional)
- 1 tablespoon honey or maple syrup (optional, for drizzling)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the squash: Place the cubed butternut squash on a baking sheet and toss with olive oil, salt, pepper, and cinnamon until evenly coated.
- Roast the squash: Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until the squash is tender and golden.
- Assemble the dish: Remove from the oven and let cool slightly. Transfer the roasted squash to a serving dish and sprinkle with dried cranberries and crumbled feta.
- Finish and serve: Drizzle with honey or maple syrup if desired, and garnish with fresh parsley. Serve warm or at room temperature.
Notes
- To save time, use pre-cut squash from the store.
- You can swap feta for goat cheese or use roasted pecans for extra crunch.
- This dish makes a festive and colorful side for holidays or fall dinners.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 15 mg
