Roasted Butternut Squash with Cranberries & Feta Recipe
Get ready to fall in love with a dish that perfectly balances sweet, savory, and tangy flavors: Roasted Butternut Squash with Cranberries & Feta. This recipe delivers tender cubes of caramelized squash studded with pops of tart cranberries and creamy, salty feta, all topped with a fresh shower of parsley. It’s one of those colorful side dishes that make every table brighter and every meal feel just a little more festive. Whether you’re serving it for a holiday gathering or just a cozy weeknight dinner, Roasted Butternut Squash with Cranberries & Feta is guaranteed to become one of your go-to favorites.
Ingredients You’ll Need
You won’t believe how just a handful of simple ingredients can produce such a richly flavored dish. Each component plays a starring role, contributing depth, color, or a surprising burst of flavor to this Roasted Butternut Squash with Cranberries & Feta.
- Butternut squash: The natural sweetness and creamy texture make it the absolute star—freshly peeled and cubed for easy roasting.
- Olive oil: Helps the squash roast up beautifully with an enticing caramelized edge; a good quality oil really shines here.
- Salt: A little goes a long way to draw out the flavors and balance the sweet squash and cranberries.
- Black pepper: Adds a gentle kick and rounds out the seasoning, complementing the sweetness.
- Ground cinnamon: Infuses a cozy warmth that makes the squash taste like autumn on a plate.
- Ground nutmeg: Just a pinch brings an extra layer of holiday magic and richness.
- Dried cranberries: These jewels bring chewy texture and a burst of tart, fruity brightness.
- Crumbled feta cheese: Salty, creamy, and just the right contrast to the sweetness—don’t skip this step!
- Fresh parsley: For a pop of color and a refreshing finish that ties all the flavors together.
How to Make Roasted Butternut Squash with Cranberries & Feta
Step 1: Get Preheated and Prep Your Pan
Start by heating your oven to 400°F (200°C). While that warms up, grab a rimmed baking sheet and either line it with parchment paper or leave it unlined for a crispier finish. A large enough pan ensures all the squash gets plenty of room to roast instead of steam, which is key for those golden edges that make Roasted Butternut Squash with Cranberries & Feta so irresistible.
Step 2: Season the Squash
Pile your butternut squash cubes onto the baking sheet, then drizzle with olive oil and sprinkle on the salt, pepper, cinnamon, and nutmeg. Toss everything together right on the pan for less mess, making sure every cube is cozy in that fragrant spice blend. This quick toss locks in flavor for each tender, caramelized bite.
Step 3: Roast Until Caramelized
Spread your squash into a single layer and slide the baking sheet into the oven. Let it roast for 25 to 30 minutes, turning the cubes about halfway through so they brown evenly. The squash should become fork-tender with beautifully caramelized edges—a sure sign it’s ready for the cranberry and feta party.
Step 4: Toss with Cranberries
As soon as the squash comes out of the oven (while it’s still piping hot), sprinkle the dried cranberries over the top. Give everything a gentle toss—this helps the cranberries plump up and soak in some of the heat and flavors. Trust me, this step is a game-changer for texture and taste!
Step 5: Top with Feta and Parsley
Transfer the squash and cranberries to a serving dish, then finish with a generous shower of crumbled feta and chopped fresh parsley. The feta melts just slightly from the warmth, while the parsley brings brightness and makes the whole dish pop. Serve warm and watch everyone dig in!
How to Serve Roasted Butternut Squash with Cranberries & Feta
Garnishes
A final drizzle of balsamic glaze can take Roasted Butternut Squash with Cranberries & Feta over the top, adding a tangy, syrupy depth that pairs perfectly with the other flavors. For a bit of crunch, you might also add toasted pecans or walnuts over the top just before serving. Don’t underestimate a final sprinkle of extra parsley for that fresh, inviting look.
Side Dishes
This dish absolutely loves company—think wild rice pilaf, garlicky sautéed greens, or a simple lemony quinoa salad. Roasted Butternut Squash with Cranberries & Feta fits in beautifully alongside roasted chicken, baked salmon, or even a main-course vegetarian grain bowl. It’s a wonderfully flexible side for Thanksgiving, holiday dinners, or any meal you want to dress up.
Creative Ways to Present
Pile your squash high on a big, rustic platter for a dramatic family-style presentation, or serve it in individual ramekins for elegant dinner-party plating. For a fun twist, spoon the warm mixture over a bed of greens to make an autumnal salad, or pile it atop crostini as a gorgeous appetizer. However you serve Roasted Butternut Squash with Cranberries & Feta, it always manages to steal the show.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Butternut Squash with Cranberries & Feta stays delicious for up to three days when kept in an airtight container in the refrigerator. Just wait until the squash has cooled completely before storing, and keep any extra feta and parsley separately if you’d like the freshest texture when you reassemble.
Freezing
While freezing isn’t ideal for preserving the best texture, you can freeze the roasted squash and cranberries without the feta and parsley. Allow the mixture to cool, then seal tightly in a freezer-safe container for up to two months. When ready to enjoy, thaw overnight in the fridge and add your feta and parsley fresh after reheating.
Reheating
To reheat, simply spread your squash mixture out on a baking sheet and pop it into a 350°F (175°C) oven for 10 to 12 minutes, or until warmed through. If you’re in a hurry, a minute or two in the microwave works, but the oven brings back a bit of the original roasted flavor and texture. Always add new feta and parsley on top for that just-made finish.
FAQs
Can I use fresh cranberries instead of dried?
Absolutely! If you love a slightly sharper, tangier bite, toss in halved fresh cranberries before roasting. They’ll burst and caramelize, adding a jammier texture to your Roasted Butternut Squash with Cranberries & Feta.
Is this recipe gluten-free?
Yes! Every ingredient in Roasted Butternut Squash with Cranberries & Feta is naturally gluten-free, so it’s a fantastic option for those with dietary restrictions or if you’re serving a mixed crowd.
Can I prep the squash ahead of time?
Definitely! You can peel and cube your butternut squash a day or two in advance, storing it in an airtight container in the fridge. You can also roast the squash ahead and simply reheat before adding the final toppings.
What can I use instead of feta?
If feta isn’t your favorite, try goat cheese for a creamy tang or crumbled blue cheese for even more boldness. Both pair beautifully with the sweet and savory notes in Roasted Butternut Squash with Cranberries & Feta.
Can I double the recipe?
Certainly! Just be sure to use two baking sheets or roast in batches so the squash has space to develop those signature caramelized edges. The flavor and presentation of Roasted Butternut Squash with Cranberries & Feta are always crowd-pleasers, whether you’re making it for six or sixteen.
Final Thoughts
If you’re searching for a vibrant, crowd-pleasing side, look no further than Roasted Butternut Squash with Cranberries & Feta. It’s simple, elegant, and absolutely packed with flavor. Give this recipe a try—you might just find it becomes a new tradition at your table!
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Roasted Butternut Squash with Cranberries & Feta Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Enjoy the delightful flavors of fall with this Roasted Butternut Squash dish featuring a sweet and savory combination of cranberries and feta. Perfect as a side for holiday gatherings or weeknight dinners.
Ingredients
For the Roasted Butternut Squash:
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Additional Ingredients:
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C).
- Prepare the squash: Place butternut squash cubes on a large baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, cinnamon, and nutmeg; toss to coat evenly.
- Roast the squash: Spread in a single layer and roast for 25–30 minutes, turning halfway, until tender and lightly caramelized.
- Finish the dish: Remove from oven and immediately toss with dried cranberries. Transfer to a serving dish, sprinkle with feta cheese and parsley, and serve warm.
Notes
- For extra flavor, drizzle with balsamic glaze before serving.
- You can prepare the squash in advance and reheat before adding feta and parsley.
- This recipe also works with delicata or acorn squash.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 150
- Sugar: 9 g
- Sodium: 260 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg
