caramelized-butternut-squash-with-feta-walnuts-and-cranberry-honey-glaze is the cozy side dish I make when I want dinner to feel special without feeling fussy. You know those nights when the kitchen is chilly, you want something warm and bright, and you also want leftovers that taste amazing the next day. This checks every box. The edges get sweet and caramelized, the middle turns creamy, and that tart cranberry honey glaze pulls everything together with a little sparkle. A sprinkle of salty feta and crunchy walnuts on top turns a simple pan of roasted squash into a full blown crowd pleaser.

How to Make Roasted Butternut Squash

If you can chop a squash and turn on your oven, you can make this. The magic is in the balance of sweet, salty, tart, and toasty. I walk you through the steps so you can get predictable results every time, whether you are cooking for two or pulling off a small holiday spread. This method makes the squash golden at the edges and custardy inside, which is exactly what we want.

Ingredients

Here is what I use for a medium sheet pan, about 4 servings:

1 medium butternut squash, about 2 to 2.5 pounds, peeled, seeded, and cut into 1 inch cubes
2 tablespoons olive oil
1 teaspoon fine sea salt, plus a pinch more to finish
1 or 2 pinches black pepper
1 tablespoon honey
2 tablespoons cranberry sauce or 2 tablespoons chopped dried cranberries
1 teaspoon apple cider vinegar or lemon juice
1 small garlic clove, grated or minced
1 teaspoon finely chopped fresh rosemary or thyme
1 or 2 pinches red pepper flakes, optional
1 or 2 tablespoons crumbled feta
2 tablespoons toasted walnuts, roughly chopped
Fresh parsley for garnish, optional

Step by step

Heat the oven to 425°F. A hot oven means deeper caramelization, faster cooking, and less chance of dried out squash.

Prep the squash: Trim the top and bottom, peel with a Y peeler, slice in half lengthwise, scoop out the seeds, then cut into even 1 inch cubes. Uniform size equals even cooking.
Oil and season: Toss cubes with olive oil, salt, and pepper on a parchment lined sheet pan. Spread out so pieces do not touch. Crowding steams squash instead of roasting it.
Roast: Put the pan on a middle rack for 25 to 30 minutes, turning once after about 15 minutes. You want deep golden color on the edges and a fork that slides in easily.
Make the glaze: In a small bowl stir honey, cranberry sauce or chopped cranberries, vinegar or lemon, garlic, herbs, and red pepper flakes. It should taste bright, a little sweet, and just tart enough. If it feels too thick, whisk in 1 teaspoon warm water.
Glaze and finish: When squash is tender, pull the pan out and drizzle the glaze over the hot cubes. Toss directly on the pan so the glaze hits the hot surface and gets sticky. Sprinkle with feta, walnuts, and a pinch of salt. Return to the oven for 2 to 3 minutes to warm the toppings.
Serve: Scatter parsley and serve warm.

Tips for cutting and roasting

Use a sharp chef’s knife. If the squash is really firm, microwave it for 90 seconds to soften the skin slightly. Dry the cubes after peeling if they seem wet, because moisture can limit browning. For extra crisp edges, preheat the empty sheet pan in the oven while you prep, then add the oiled squash to the hot pan. It sizzles on contact and builds those golden bits we all love.

For timing, I plan 30 to 35 minutes total from oven to table, not counting peeling time. If you want a head start, peel and cube the squash the night before and store in a sealed container. Roast straight from the fridge, adding 3 to 4 minutes if needed.

By the way, this recipe is my go to base for caramelized-butternut-squash-with-feta-walnuts-and-cranberry-honey-glaze because the glaze sticks best when the squash is hot off the pan. The texture contrast is what makes it pop.

Serving Suggestions

This dish is right at home on a holiday table, but it also fits weekday dinners. The sweetness and tang love simple proteins and fresh greens. Here are a few easy pairings that never miss.

Grilled or roasted chicken, especially with lemon and garlic
Pan seared salmon with a squeeze of citrus
A big bowl of quinoa or farro with extra herbs and olive oil
Mixed greens with a quick balsamic vinaigrette and shaved parmesan
Soft scrambled eggs for a cozy breakfast style dinner

If you want a colorful veggie spread, pair this with crisp greens or another roasted veg for contrast. I like to add something a little bitter or charred to balance the sweet glaze. If you need a second roasting guide for the rest of your tray, peek at my simple vegetable roasting tips so everything finishes on time.

We tried this for a casual Sunday dinner and my husband, who claims he does not like squash, went back for seconds. The glaze is just sweet enough and the walnuts give that perfect crunch.

And if you want to go full harvest menu, I love serving this alongside a bright green veg. Try it with something like maple kissed sprouts for that sweet and savory contrast. Here is a favorite on my site: Roasted Brussels Sprouts with Maple.

Variations

There is a lot of flexibility here, which is why I make this on repeat. You can adjust flavor, texture, and even make the whole pan dairy free. Here are my favorite swaps and additions that play nicely with the cranberry honey glaze.

Cheese options: Swap feta for goat cheese if you like a creamier, tangy finish. Blue cheese is bolder, great if you want a bigger flavor. If you prefer no cheese, add a pinch of extra salt and a squeeze of lemon at the end to keep the flavor bright.

Nuts and crunch: Walnuts are classic, but pecans, pistachios, or even roasted pumpkin seeds work beautifully. If using seeds, toast them briefly in a dry skillet for the best flavor.

Spice tweaks: Add a pinch of cinnamon or smoked paprika to the squash before roasting. Want heat without flakes? A small dash of hot honey in the glaze gets you there. Fresh thyme gives an herby aroma, while rosemary leans woodsy and wintery.

Glaze tweaks: No cranberry sauce on hand? Use chopped dried cranberries or even a tablespoon of pomegranate molasses with the honey. Orange zest is a lovely addition that brightens everything.

Make it meal worthy: Toss the finished squash with farro and arugula for a hearty salad. Or serve over warm couscous with extra feta and herbs. I have also tucked leftovers into tortillas with black beans and lime yogurt, which sounds strange but tastes amazing.

If you are in a meal prep mood, the base method for caramelized-butternut-squash-with-feta-walnuts-and-cranberry-honey-glaze plays well with leftover chicken or cooked grains. It is easy to scale up, just use two sheet pans and rotate halfway through.

Recipe Notes

Use a neutral sheet pan, not a glass baking dish. Metal conducts heat better and helps the edges caramelize. Line with parchment for easy cleanup. If you prefer slightly softer squash, drop the oven to 400°F and add 5 minutes. If you want extra crispy edges, leave the pan in the oven for the final 2 minutes after you turn it off.

About salt: Feta is salty, so I go easy at the start and then finish with a small pinch while plating. Taste the glaze before it hits the pan. If it is too sweet, add a little more vinegar or lemon. If it is too tart, add a drip more honey.

Storage tips: Leftovers keep in a sealed container in the fridge for up to 4 days. Reheat in a 375°F oven for 8 to 10 minutes so the edges perk up again. Microwave works in a pinch, but the texture will be softer. Add fresh feta and nuts after reheating for the best crunch.

Make ahead: You can roast the squash up to a day ahead, then warm it on a sheet pan at 375°F for 10 minutes and glaze right before serving. Toast the walnuts while the squash warms. This saves time when you are juggling other dishes.

Buying squash: Choose a squash that feels heavy for its size with matte, unblemished skin. A larger neck means more squash and fewer seeds. If peeling is not your favorite job, buy pre cut squash, then pat dry and proceed with the recipe.

One more helpful detail: the glaze will look thin in the bowl but thickens the second it hits the hot squash and pan. That sticky shine is exactly what you want for caramelized-butternut-squash-with-feta-walnuts-and-cranberry-honey-glaze. A little goes a long way, so do not drown it.

Common Questions

Can I skip peeling the squash?
Yes, the skin is edible when roasted long enough, but it stays a bit firm. For this recipe I prefer peeling so the glaze coats every bite.

How do I keep the squash from getting mushy?
Do not crowd the pan, keep cubes to 1 inch, and roast hot at 425°F. Turn once, then leave it alone so it can brown.

What if I do not have cranberry sauce?
Use chopped dried cranberries with honey and a little extra vinegar. You can also try pomegranate molasses or even a spoon of red currant jelly.

Can I make it dairy free?
Yes. Skip the feta and add a pinch more salt plus lemon zest at the end. A drizzle of olive oil can add richness.

Will frozen butternut squash work?
It can, but it releases more water. Roast from frozen on a hot pan and expect a softer texture. Fresh will caramelize better.

Let’s make your kitchen smell amazing

When I want a dish that feels restaurant nice but still weeknight easy, I make caramelized-butternut-squash-with-feta-walnuts-and-cranberry-honey-glaze. The sweet roasted squash, the tart honey cranberry glaze, and that salty nutty finish all punch above their weight. You get texture, color, and big flavor with minimal effort. I hope you try it soon and make it your own with one of the variations above. If you do, tell me what you topped it with so I can steal your ideas.