Honey Roasted Butternut Squash
Honey Roasted Butternut Squash - with fresh, tart cranberries, feta cheese, and crunchy honey-brown sugar roasted pecans. Very easy to make, full of fall flavors and sure to be a hit of a side dish on your holiday table.
Servings 6 servings
- 3 lb butternut squash, peeled and cubed, approximately 6-6 1/2 cups
- 2 tbsp honey
- 2 tbsp olive oil or coconut oil
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup whole pecans
- 1 tbsp honey
- 1/2 tbsp light brown sugar
- 2 cups fresh cranberries, or 1 cup dried *SEE NOTES BELOW
- 1/4 cup crumbled feta cheese, or sub with goat cheese
- freshly chopped parsley, optional
- extra drizzle of honey, optional
- salt, to taste, optional
Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray. If you're worried about any sticking, line it with parchment paper instead of spraying.
To a large mixing bowl, combine the cubed squash, oil, cinnamon, salt, and honey. Toss to thoroughly coat.
Spread evenly onto the baking sheet and roast in the oven for 20-25 minutes, flipping halfway. The edges should be starting to brown and the center will be fork-tender. Remove from the oven.
While the squash is roasting, combine the pecans, honey, and brown sugar to the previously used mixing bowl. Toss to thoroughly coat each pecan. It will be sticky.
Add the pecans and cranberries to the baking sheet, evenly scattering both throughout. Bake an additional 10-15 minutes or until the cranberries are just starting to burst at their skins.
Remove and taste for seasonings (salt and honey) and adjust, to taste if needed. Garnish with salt, feta, and a slight drizzle of honey. Enjoy!
CRANBERRIES: I strongly recommend using fresh cranberries over dried. Dried cranberries will provide a sweet taste and have less of a flavor impact in my honest opinion. Fresh cranberries will provide a tart, subtly sweet taste to this dish.
If using dried, skip the step on adding them to the baking sheet to bake. Add them at the end with the feta and balsamic glaze.
PEELING & CUTTING SQUASH: See my instructions above, in my post, if you need any guidance.
Serving: 1serving | Calories: 325kcal | Carbohydrates: 43g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 274mg | Potassium: 894mg | Fiber: 7g | Sugar: 16g | Vitamin A: 24165IU | Vitamin C: 52.2mg | Calcium: 158mg | Iron: 2.2mg