caramelized-butternut-squash-with-feta-walnuts-and-cranberry-honey-glaze
You can peel and cube the squash up to 2 days ahead and stash it in the fridge. Roast, then add feta and walnuts just before serving. Leftovers keep 3 to 4 days in a sealed container. Reheat on a skillet over medium heat with a splash of water to loosen the glaze or in a 375°F oven for 8 to 10 minutes.
Pro tip: Use parchment if your sheet pan tends to stick, but skip foil if you want the best browning. Also, a rimmed sheet pan is key so the honey glaze doesn’t slide off.
I made this for a potluck and it disappeared before the roast turkey. People asked for the recipe on the spot. It’s my new go-to side when I need something everyone will love.
If you’re curious about texture, the squash should be soft enough to pierce easily with a fork, but not mushy. The glaze should cling lightly. That balance is why I love this caramelized-butternut-squash-with-feta-walnuts-and-cranberry-honey-glaze so much.
Serving Suggestions
This dish plays nice with so many mains. It’s flexible enough for weeknight chicken and special enough for a holiday roast.
- Serve warm next to roasted chicken, grilled salmon, or a simple green salad.
- Toss leftovers with cooked farro or quinoa for a hearty lunch bowl.
- Spoon over baby spinach while it’s hot so the greens wilt a bit.
- Layer into a grain bowl with brown rice, pumpkin seeds, and a dollop of yogurt.
- Try it on crostini: smash a few cubes, spread, and top with feta and walnuts.
If you love cozy bowls, you might also enjoy this creamy idea for chilly nights: Butternut Squash Soup that’s silky and simple. It pairs perfectly with a tray of this squash on the side.
For family-style dinners, I like to bring the sheet pan right to the table. It looks rustic and inviting, and everyone can help themselves. That’s also how you’ll keep the feta from melting too much. Don’t be shy with lemon at the end. A quick squeeze wakes up the honey and brings a bright pop against the sweetness.
Variations
There are lots of ways to tweak this without losing the heart of the recipe. Here are my favorites after many batches.
Cheese swap: Use goat cheese instead of feta for something extra creamy. Ricotta salata is great if you want a firmer, milder cheese.
Nut options: Pecans or hazelnuts both shine. For a nut-free version, try roasted pumpkin seeds or sunflower seeds for crunch.
Spice it up: A small pinch of cayenne or chili flakes wakes everything up. Ground cumin adds warmth. Cinnamon leans more cozy, especially for holiday dinners.
Herby finish: Fresh thyme or chopped rosemary on top gives a fragrant finish. Parsley works when you want fresh and clean.
Veg mix: Add red onion wedges to roast alongside the squash. They caramelize beautifully and go so well with the honey and cranberries.
And if you want a more savory than sweet direction, reduce the honey and add a drizzle of good balsamic at the end. The glaze will still be lovely, just less sweet forward. I’ve done that for brunch spreads and it’s always a hit. This keeps the soul of the caramelized-butternut-squash-with-feta-walnuts-and-cranberry-honey-glaze while taking it in a new mood.
Recipe Notes
Little details make a big difference with roasted squash. These notes come from banging this out in my own kitchen, at least once a week in the fall.
- Cut size matters: Aim for 1 inch cubes. Smaller burns fast. Bigger takes longer and can get soft without browning.
- Hot oven equals caramelization: 425°F is the sweet spot. If your oven runs cool, go to 435°F.
- Honey timing: Add it near the end so it doesn’t scorch. If you see too much color early, lower the rack.
- Don’t skip the salt: Salt balances the sweetness of the glaze and cranberries. Taste at the end and adjust.
- Toasting walnuts: If your nuts are raw, toast them in a dry skillet over medium heat for 3 to 4 minutes. Toss often, then cool before topping. Here’s a quick guide if you want details: How to Toast Walnuts.
I also like to line only half the pan with parchment. I pile most of the squash on the bare side for crisping, then pull a few pieces to the parchment if the pan gets sticky. It’s a neat little trick for both browning and easy cleanup.
More Butternut Squash Recipes
If you’re on a squash kick, I’m right there with you. We rotate through a handful of dishes once the weather turns. Use these as a starting point and tweak to taste.
Roasted butternut with maple and chili: Sweet, spicy, and perfect with crispy chickpeas on top.
Butternut pasta toss: Roast cubes and fold into hot pasta with garlic, butter, thyme, and a little pasta water until glossy.
Simple squash and greens salad: Warm cubes over arugula with shaved parmesan and a lemony vinaigrette.
Breakfast hash: Pan crisp leftover squash with onions and any sausage or veggie sausage you like, then top with eggs.
And of course, when I have cranberries around, I go right back to this caramelized-butternut-squash-with-feta-walnuts-and-cranberry-honey-glaze because it’s the easiest win for potlucks and weeknights.
Common Questions
How do I pick a good butternut squash?
Choose one that feels heavy for its size with a matte, unblemished skin. A longer neck means more usable flesh.
Can I use frozen squash?
Yes. Roast from frozen at 450°F, and don’t crowd the pan. Expect softer edges but still tasty results.
Is there a way to make it dairy free?
Skip the feta or use a dairy free feta style crumble. Add a pinch more salt and a squeeze of lemon to keep the balance.
Can I use fresh cranberries?
You can, but they’re very tart. Toss with a little extra honey and roast a few minutes longer until they burst.
What if I only have a small sheet pan?
Roast in two batches. Browning beats speed. Crowding makes the squash steam and turns it soft.
A Warm, Easy Side You’ll Actually Make Again
This caramelized-butternut-squash-with-feta-walnuts-and-cranberry-honey-glaze is proof that simple ingredients can taste special with the right timing and heat. You get golden edges, a bright pop from cranberries, and creamy feta with crunchy walnuts for contrast. It’s a side dish that lifts any meal without a lot of stress. I hope you try it and make it your own with the little tips and swaps above. If you do, tell me what twist you loved most so I can try it too.
Caramelized Butternut Squash
Ingredients
Method
- Preheat the oven to 425°F.
- Toss the cubed butternut squash on a large sheet pan with olive oil, salt, and pepper. Make sure the cubes are spread out without crowding.
- Roast the squash for 20 minutes, then flip them to ensure even cooking.
- In a small bowl, stir together honey and a splash of warm water until it becomes runny. Toss the cranberries with the honey mixture and drizzle it over the squash.
- Continue roasting for 10 to 12 minutes more, until the edges are golden and sticky.
- Once removed from the oven, taste a cube of squash and season with additional salt if necessary.
- Just before serving, sprinkle feta and walnuts over the roasted squash.
- For extra shine, warm another spoonful of honey and drizzle it over the top.
