A sweet, savory, and tangy fall favorite — perfect as a side dish for weeknight dinners or holiday feasts.
🥗 Ingredients
- 1 medium butternut squash (about 2 lb / 900 g), peeled and cubed
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1/3 cup walnuts, roughly chopped
- ¼ cup crumbled feta cheese
- 2 tbsp honey
- 2 tbsp cranberry sauce (unsweetened or lightly sweetened)
- Optional: fresh thyme or parsley, for garnish
👩🍳 Directions
- Preheat oven to 400°F (200°C).
- Prepare the squash: Toss cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet.
- Roast the squash: Bake for 25–30 minutes, tossing halfway through, until the squash is tender and lightly caramelized on the edges.
- Make the glaze: In a small saucepan over low heat, combine honey and cranberry sauce. Stir continuously until smooth and slightly thickened (about 2–3 minutes). Remove from heat.
- Toast the walnuts: While the squash is roasting, place walnuts in a dry skillet over medium heat. Toast for 2–3 minutes until fragrant and lightly browned. Remove from heat.
- Assemble the dish: Transfer roasted squash to a serving bowl. Drizzle with cranberry-honey glaze. Sprinkle with crumbled feta and toasted walnuts.
- Garnish: Add fresh thyme or parsley for color and extra flavor. Serve warm.
💡 Tips & Variations:
- Add a pinch of cinnamon or nutmeg to the squash before roasting for a warm, autumnal flavor.
- Swap walnuts for pecans or almonds for a different texture and taste.
- Can be served hot, warm, or at room temperature — perfect for meal prep or holiday spreads.
- For a lower-calorie version, reduce the honey slightly or use a sugar-free cranberry sauce.
