caramelized-butternut-squash-with-tangy-feta-and-cranberry-drizzle
caramelized-butternut-squash-with-tangy-feta-and-cranberry-drizzle might sound like a mouthful, but it’s honestly the kind of cozy, colorful side dish that solves so many dinner dilemmas. You know those nights when you want something warm and special without babysitting a skillet? This is that. Roasted squash gets sweet and golden at the edges, the feta adds a salty pop, and a quick cranberry drizzle brings a bright, juicy finish. It looks fancy on a holiday table, but I make it on random Tuesdays too. If you’re craving a win that’s simple and crowd pleasing, this is your move.
How To Make Maple Roasted Butternut Squash
What you need
This dish is perfectly balanced between sweet, salty, and tangy, and you don’t need anything complicated to make it happen. Grab a medium butternut squash, a touch of maple syrup, olive oil, salt, pepper, cinnamon, and a little paprika for warmth. You’ll finish with crumbled feta and a quick stovetop cranberry drizzle made from fresh or frozen cranberries, a splash of orange juice, and honey or maple syrup. If you want to be extra, toss in a handful of toasted pumpkin seeds for crunch.
- 1 medium butternut squash, peeled, seeded, and cubed into 1 inch pieces
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon and a pinch of paprika
- 1/3 cup crumbled feta
- For the drizzle: 1 cup cranberries, 1/4 cup orange juice, 1 to 2 tablespoons honey or maple syrup, pinch of salt
Step by step
Heat your oven to 425 F and line a large sheet pan with parchment for easy cleanup. The high heat is key for deep color and caramelized edges. Toss the squash cubes with olive oil, maple syrup, salt, pepper, cinnamon, and paprika. Spread everything in a single layer with space between pieces. Crowding steams the squash instead of browning it.
Roast for 15 minutes, stir, then roast another 10 to 15 minutes until the squash is tender, glossy, and deeply golden in spots. While it roasts, make the cranberry drizzle. Add cranberries, orange juice, and honey to a small saucepan over medium heat. Cook, stirring, until the berries burst and the mixture thickens slightly, 5 to 7 minutes. Add a pinch of salt to sharpen the flavor. It should be spoonable, not jammy. If it gets too thick, splash in a teaspoon of water.
Transfer the squash to a platter, sprinkle with crumbled feta, and spoon the cranberry drizzle over the top. It’s colorful, cozy, and honestly kind of irresistible. If you’re here for the full vibe, this is exactly the plate that made me fall in love with caramelized-butternut-squash-with-tangy-feta-and-cranberry-drizzle years ago. For more prep help on peeling and cubing squash, you can check out my easy kitchen guide here: How to peel and cube butternut squash without the mess. 
Variations
Let’s make this your own. Once you know the base method, you can swap and tweak like a pro without overthinking it. Here are my go to twists that keep this in rotation at my place all season long.
Sweet heat
Add a light sprinkle of red pepper flakes before roasting, or whisk a teaspoon of hot honey into the cranberry drizzle. You’ll get that sweet, roasty bite with a little tingle at the end. It plays so well with the creamy, salty feta.
Nutty crunch
Toast chopped pecans or walnuts in a dry skillet for 3 minutes and scatter them on top right before serving. The crunch takes it from simple to special. If you love textural contrast like I do, this is a must.
Dairy free
Skip the feta and add a sprinkle of flaky salt at the end. You can also use dairy free feta, or finish with a creamy swirl of tahini for richness. The sweet tart drizzle keeps everything lively.
Herb forward
Toss the roasted squash with chopped fresh parsley or mint while it’s still warm. A little freshness brightens the maple notes without stealing the spotlight. If you’ve got thyme on hand, it’s lovely too.
And if you want a tangier drizzle, add a teaspoon of balsamic vinegar to the cranberries at the very end. Little tweaks make big differences. For a make from scratch cranberry sauce that doubles as your drizzle, try this kitchen staple: Homemade Cranberry Sauce. It works wonderfully on caramelized-butternut-squash-with-tangy-feta-and-cranberry-drizzle when you thin it with a splash of orange juice. 
Serving Suggestions
I love serving this family style in a big shallow bowl so everyone can see those ruby cranberries and snowy feta. It’s a holiday side that doesn’t get left behind, and it turns any weeknight protein into a real meal.
- Pair with roasted chicken, pan seared salmon, or simple baked pork chops.
- Layer it over quinoa or farro and call it a warm grain bowl. Add a handful of arugula for peppery freshness.
- Serve alongside lemony green beans or a crisp salad to balance the sweetness.
- Turn leftovers into a hearty lunch by tossing with greens and extra feta.
- For a full roasted veggie spread, peek at this handy guide: How to roast vegetables like a pro.
One more note: this dish doesn’t need gravy or heavy sauces. The cranberry drizzle is bright enough to double as the star. If you’re planning a big menu and want something that makes people light up, caramelized-butternut-squash-with-tangy-feta-and-cranberry-drizzle is your no fuss showstopper.
Make Ahead and Advance Prep Tips and Tricks
Shop and prep smart
Buy a firm squash with a matte skin and no soft spots. You can peel and cube it up to 3 days ahead. Store in an airtight container with a dry paper towel to absorb extra moisture. That little detail helps the pieces roast instead of steam.
Chill and reheat
Roast the squash a day ahead, cool it, and refrigerate. Reheat on a hot sheet pan at 425 F for 8 to 10 minutes to restore those caramelized edges. Add feta and drizzle right before serving so everything tastes fresh. If you’re meal prepping, keep the cranberry drizzle in a jar separately.
Make the drizzle in advance
The cranberry drizzle holds beautifully for 4 to 5 days in the fridge. It thickens as it sits, so loosen with a teaspoon of water or orange juice when reheating. Warm it gently on the stove or microwave for 15 to 20 seconds, just until silky.
If you want a full plan that sets you up for success, I’ve tucked my favorite roasting blueprint here: Meal Prep Roasted Vegetables. It’s a simple way to make caramelized-butternut-squash-with-tangy-feta-and-cranberry-drizzle part of your weekly lineup without extra work.
Why You’ll Love This Roasted Squash Recipe!
It hits all the sweet, salty, tangy notes in one bite. It’s beautiful on the table and barely asks for attention while it cooks. The ingredients are simple, the method is forgiving, and it plays nice with almost any main. Plus the leftovers make an excellent lunch, which always feels like a small victory.
“I brought this to a potluck, and three people asked for the recipe before we even sat down. It’s colorful, not heavy, and the cranberry drizzle makes it taste like the holidays in the best way.”
Beyond the taste, this is the kind of recipe that builds confidence in the kitchen. You’ll learn how to get good caramelization, season boldly, and balance flavors with a bright finish. That’s why I keep returning to caramelized-butternut-squash-with-tangy-feta-and-cranberry-drizzle anytime I want something low stress and high reward.
Common Questions
Do I have to peel the squash?
I recommend peeling for this recipe so every bite is tender. A Y peeler works fast. If you keep the peel on, roast a few minutes longer to soften it.
Can I use frozen cubed squash?
Yes, but thaw and pat dry first. Frozen squash has extra moisture, so give it more space on the pan and roast a bit longer for good browning.
What if I don’t have cranberries?
Use pomegranate arils or a quick reduction of orange juice and a tiny splash of balsamic. You want a bright, tangy note to balance the maple and feta.
How do I keep the squash from turning mushy?
Cut into even 1 inch pieces, don’t overcrowd the pan, and roast at 425 F. Stir once, not constantly. The high heat builds color and keeps texture.
Can I serve this at room temperature?
Absolutely. It’s delicious warm or at room temp, which makes it great for holidays and potlucks. Add the feta and drizzle just before serving so it looks fresh.
A Cozy Plate You’ll Make Again
Sweet roasted squash with salty feta and a simple cranberry drizzle is one of those combos that just works. It’s easy, flexible, and looks like you went all out without actually doing much. If you try caramelized-butternut-squash-with-tangy-feta-and-cranberry-drizzle once, I’m betting it’ll land in your regular rotation. Go preheat the oven, grab a squash, and let your kitchen smell like maple and spice tonight.
Maple Roasted Butternut Squash
Ingredients
Method
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, toss the butternut squash cubes with olive oil, maple syrup, salt, pepper, cinnamon, and paprika.
- Spread the seasoned squash in a single layer on the prepared sheet pan, leaving space between pieces to allow for browning.
- Roast the squash for 15 minutes, then stir and roast for an additional 10 to 15 minutes until the squash is tender and golden.
- While the squash is roasting, prepare the cranberry drizzle. In a small saucepan over medium heat, combine cranberries, orange juice, and honey. Cook, stirring frequently, until the cranberries burst and the mixture thickens slightly, about 5 to 7 minutes.
- Add a pinch of salt to enhance the flavor. If the mixture thickens too much, add a teaspoon of water to loosen it.
- Transfer the roasted squash to a serving platter, sprinkle with crumbled feta, and drizzle the cranberry mixture over the top.
