Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey Recipe
This vibrant and flavorful Roasted Butternut Squash recipe combines tender, caramelized squash cubes with a spicy-sweet blend of hot honey, smoky paprika, and fragrant herbs. Topped with crunchy toasted pecans, tangy dried cranberries, creamy feta cheese, and fresh parsley, it makes a perfect side dish that balances sweet, savory, and heat in every bite. Ideal for fall or holiday meals, it’s easy to prepare and sure to impress.
- Prep Time: 10 minutes
- Cook Time: 25 to 30 minutes
- Total Time: 35 to 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Squash and Seasoning
- 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
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
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Place the cubed butternut squash evenly on the prepared pan.
- Make the Seasoning Mix: In a small bowl, whisk together the olive or avocado oil, hot honey, sweet paprika, garlic powder, dried thyme, kosher salt, and black pepper until fully combined.
- Toss Squash with Seasoning: Pour the seasoning mixture over the squash cubes and toss well to ensure every piece is coated. Spread the squash out in a single layer on the baking sheet, making sure the pieces are not touching for even roasting.
- Roast the Squash: Place the baking sheet in the oven and roast for 15 minutes. Remove the pan, stir the squash gently to promote even cooking, and spread them out again in a single layer.
- Continue Roasting: Return the squash to the oven and roast for an additional 10 to 15 minutes until the squash is fork-tender and caramelized around the edges.
- Rest and Add Toppings: Remove the squash from the oven and let it sit for 5 minutes. Transfer the roasted squash to a serving bowl or platter.
- Garnish and Serve: Sprinkle the chopped pecans, crumbled feta, dried cranberries, and chopped parsley over the top. Season with additional salt and pepper if desired, drizzle with extra hot honey, and serve immediately while warm.
Notes
- For best results, cut the butternut squash into uniform 1-inch cubes to ensure even roasting.
- If you prefer less heat, reduce the amount of hot honey or substitute it with regular honey.
- You can toast the pecans lightly in a dry skillet before adding for extra crunch and flavor.
- This dish pairs wonderfully with roasted chicken or can be served as a hearty vegetarian side.
- Leftovers keep well in the refrigerator for up to 3 days and can be gently reheated in the oven or skillet.