caramelized-butternut-squash-with-tangy-feta-and-cranberry-drizzle-2
caramelized-butternut-squash-with-tangy-feta-and-cranberry-drizzle-2 sounds a little fancy, but trust me, it is comfort food magic in under an hour. If you have a butternut squash on the counter and you are not sure what to do with it, this recipe is the cozy answer. The squash gets roasty and sweet, the feta brings that salty pop, and the cranberry drizzle ties everything together with brightness. It is the kind of side that steals the show, and honestly, I could eat it as a main with a fork right off the pan. If you are cooking for picky folks, this one usually wins them over. It is simple, dependable, and so good for weeknights or small gatherings.
Why You’ll Love This Roasted Squash Recipe!
This dish gives you that classic fall sweetness with a little sparkle. The edges of the squash caramelize, and every bite tastes like roasted maple sunshine. Then you get a hit of salty, creamy feta and a tangy cranberry drizzle that wakes everything up. It is the balance that makes it special.
I make this a lot when I want something that feels thoughtful without fussy steps. It uses easy pantry stuff, and you do not need special equipment. You can grab pre-cut squash to save time, line the pan for easy cleanup, and let the oven do most of the work. The cranberry drizzle is a quick stir-and-simmer situation that tastes way more impressive than it sounds.
For anyone who is still warming up to squash, this is a friendly entry point. It is naturally sweet and familiar, but the citrusy cranberry twist gives it a little restaurant-style glow. And yes, leftovers are fantastic. I pile them onto greens or toast and call it lunch.
My sister said, I did not know I liked squash until I tried this. Now I ask for it every time we do Sunday dinner.
If you like recipes that make your kitchen smell good, this is it. Maple, cinnamon, and roasted squash might be the coziest combo of all time. And when you drizzle that glossy cranberry sauce over the top, it looks like a celebration.
Bottom line: it is simple, pretty, and tastes like fall in the best way.
How to Make Maple Roasted Butternut Squash
What You Need
Grab a medium butternut squash, peeled and cubed into 1 inch pieces. You will also need olive oil, pure maple syrup, kosher salt, black pepper, and a pinch of cinnamon or smoked paprika if you like a gentle warmth. For finishing, crumble some good feta. For the cranberry drizzle, use fresh or frozen cranberries, a splash of orange juice, a spoon of maple or honey, and a tiny bit of apple cider vinegar. That is it. Simple and reliable.
Step-by-Step Directions
- Prep the squash: Peel, seed, and cube. Shortcut tip: buy pre-cut squash to save 10 minutes.
- Heat the oven to 425 F. High heat equals maximum caramelization.
- Toss the squash on a large sheet pan with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon salt, 1 or 2 grinds of pepper, and a pinch of cinnamon. Spread in a single layer with a little space between pieces so they roast instead of steam.
- Roast for 25 to 35 minutes, flipping once halfway. You are looking for deep golden edges and fork-tender centers.
- Make the cranberry drizzle while the squash roasts: In a small saucepan, add 1 cup cranberries, 2 tablespoons orange juice, 1 tablespoon maple or honey, a pinch of salt, and 1 teaspoon apple cider vinegar. Simmer on low, stirring, until the berries break down and the mixture thickens slightly, about 5 to 7 minutes. If it gets too thick, add a splash of water.
- Finish and serve: Move the hot squash to a platter. Crumble on 1/3 cup feta, then spoon over the cranberry drizzle. Taste and add a tiny pinch of salt if needed.
Pro tip: use parchment paper for easy cleanup and better browning. If your pan looks crowded, split the squash across two pans so it roasts evenly.
If you are new to roasting veggies and want a temperature refresher, this quick guide is helpful: Roasting Vegetables Temperature Chart.
For the main event title on your menu or printout, I call it caramelized-butternut-squash-with-tangy-feta-and-cranberry-drizzle-2 to keep track of my own tweaks and versions. It is a long name, but it makes me smile every time I make it.
Variations
Flavor Twists
There are so many ways to dress this up while keeping the method the same. Try fresh rosemary or thyme on the squash before roasting for a woodsy note. If you love heat, sprinkle a little red pepper flake or add a teaspoon of harissa to your maple mixture. For a smoky vibe, use smoked paprika and swap half the maple for a touch of brown sugar.
Cheese swaps: feta is perfect here, but goat cheese makes it tangy and extra creamy, and blue cheese turns it bold and savory. If you are dairy-free, go with a plant-based feta or finish with toasted nuts and a squeeze of lemon for brightness.
Nuts and crunch: toasted pecans, walnuts, or pepitas add a buttery crunch that plays so well with the soft squash. Toss them in the last 5 minutes of roasting so they warm up and get fragrant.
Make it a meal: set the caramelized-butternut-squash-with-tangy-feta-and-cranberry-drizzle-2 on top of warm farro or quinoa, add a handful of arugula, and spoon a little extra cranberry drizzle on top. Done. Cozy bowl, complete.
And if you want to learn more about building easy grain bowls, this little walkthrough might spark ideas: Simple Grain Bowl Formula.
Serving Suggestions
I treat this as a side most nights, but it can absolutely be the star on a simple plate. Here are a few ways to pair it:
- With roasted chicken thighs or a quick pan-seared salmon filet for a bright, balanced dinner.
- Over a big green salad with toasted almonds and a lemon vinaigrette. Add warm squash right from the pan for a wilted, cozy effect.
- Folded into warm cooked farro with extra feta and a drizzle of olive oil for a hearty bowl.
- On toast with ricotta or hummus, then the cranberry drizzle over the top. This is an excellent brunch move.
- As a pizza topping with caramelized onions, feta, and a final spoon of cranberry after baking.
If you are bringing this to a potluck, plate it on a wide platter so the colors shine. That pop of glossy cranberry against roasted orange squash looks beautiful, and you will watch people circle back for seconds.
5 Tips to Make Your Next Meal Spectacular!
1. Cut evenly for better roasting. Aim for 1 inch cubes so everything cooks at the same pace. If the ends are smaller, group them on one side so you can pull them early if needed.
2. Do not crowd the pan. Space between the pieces equals crispy edges. If your squash looks cozy, split it across two pans and roast on the top and middle racks.
3. Balance sweet with tangy. The maple gives that caramelized finish, and the vinegar in the cranberry drizzle keeps it from tipping too sweet. Taste your drizzle and adjust with a pinch of salt or a splash more citrus if needed.
4. Season at the end. After roasting, taste and add a tiny pinch of flaky salt to lift everything. That last little hit wakes up the feta and makes the maple sing.
5. Serve warm, not piping hot. Let the squash rest for 2 to 3 minutes before plating so the drizzle clings and the cheese softens without melting completely.
If you are documenting your weekly favorites, label this as caramelized-butternut-squash-with-tangy-feta-and-cranberry-drizzle-2 in your meal planner so you can find it again quickly next time.
Common Questions
Can I prep the squash ahead? Yes. Peel and cube up to 2 days ahead and keep it in an airtight container in the fridge. Toss with oil and seasonings right before roasting.
Can I use frozen pre-cut squash? You can, but let it thaw and pat dry so it roasts instead of steaming. Expect the texture to be softer and reduce the maple slightly if the squash seems watery.
How do I make it vegan? Skip the feta or use a dairy-free version. Everything else is naturally vegan if you use maple instead of honey in the drizzle.
What temperature is best for roasting? I like 425 F for deep color and quick caramelization. Flip halfway and watch the final 5 minutes so it does not over-brown.
How do I peel a butternut squash without struggling? Use a sharp Y-peeler, trim both ends, then peel from top to bottom. Halve lengthwise, scoop the seeds, and slice into planks, then cubes. If the squash is very firm, microwave it for 90 seconds to soften the skin.
A Cozy Plate Worth Repeating
There is something so satisfying about a simple tray of roasted squash that turns into a colorful, crowd-pleasing dish. The sweet-meets-savory combo, the pop of cranberry, and that creamy feta make it feel special without any stress. If you try it once, I bet caramelized-butternut-squash-with-tangy-feta-and-cranberry-drizzle-2 lands on your repeat list. Make it for a slow evening, or slide it next to something grilled and call it perfect. I hope it brings warmth to your table and a few happy seconds for whoever is lucky enough to share it.
Maple Roasted Butternut Squash
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Peel, seed, and cube the butternut squash.
- Toss the cubed squash on a large sheet pan with olive oil, maple syrup, salt, pepper, and cinnamon.
- Spread the squash in a single layer with some space between pieces and roast for 25 to 35 minutes, flipping once halfway through.
- While the squash is roasting, combine cranberries, orange juice, maple syrup or honey, a pinch of salt, and apple cider vinegar in a small saucepan.
- Simmer on low, stirring until the cranberries break down and the mixture thickens slightly, about 5 to 7 minutes. Add water if too thick.
- Once the squash is done, move it to a serving platter, crumble the feta over the top, and drizzle the cranberry sauce.
- Taste and add a pinch of salt if needed before serving.
