Fall is the perfect season to enjoy the warm, comforting flavors of Caramelized Butternut Squash with Tangy Feta and Cranberry Drizzle. This delicious dish not only satisfies your taste buds but also adds a vibrant touch to any meal. Its simplicity and elegance make it a top choice for busy weeknights or festive gatherings alike. Whether served as a side dish or a main course, you’ll find that the combination of sweet squash, tangy feta, and bright cranberry drizzle is simply irresistible.
Recipe Information
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 180
Protein: 5g
Carbohydrates: 28g
Fat: 7g
Fiber: 5g
Sugar: 9g
Sodium: 250mg
Why Make Caramelized Butternut Squash with Tangy Feta and Cranberry Drizzle
Caramelized Butternut Squash with Tangy Feta and Cranberry Drizzle is a beautiful blend of flavors and textures that makes it a must-try for anyone looking to elevate their meal prep. Butternut squash is packed with vitamins A and C, while the feta cheese offers a satisfying creaminess that complements the sweetness of the roasted squash. Plus, the tart cranberry drizzle adds a delightful zing, making this dish vibrant and flavorful. It’s also easily customizable, allowing you to mix in your favorite herbs or nuts, making it versatile for any dining occasion.
How to Make Caramelized Butternut Squash with Tangy Feta and Cranberry Drizzle Step by Step
Ingredients
1 medium butternut squash, peeled, seeded, and cubed
2 tbsp olive oil
1 tbsp maple syrup
Salt & black pepper, to taste
1/4 cup dried cranberries
2 tbsp cranberry sauce or jam
1 tbsp balsamic vinegar
1/4 cup crumbled feta cheese
1 tsp fresh lemon juice
Fresh thyme or parsley, for garnish
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the butternut squash cubes with olive oil, maple syrup, salt, and pepper until evenly coated. Spread the squash in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until caramelized and tender. In a small saucepan, warm the cranberry sauce, balsamic vinegar, and lemon juice over low heat to create a smooth drizzle. Transfer the roasted squash to a serving plate. Sprinkle with crumbled feta and dried cranberries. Drizzle with the cranberry-balsamic glaze and garnish with thyme or parsley. Serve warm as a festive side dish or vegetarian main.
How to Serve Caramelized Butternut Squash with Tangy Feta and Cranberry Drizzle
This dish pairs beautifully with a simple arugula salad dressed in olive oil and lemon juice for a fresh contrast. For a more hearty meal, serve it alongside quinoa or couscous flavored with herbs. A roast chicken or turkey would also make a lovely accompaniment, making your table feel truly festive.
How to Store Caramelized Butternut Squash with Tangy Feta and Cranberry Drizzle
To store leftovers, place the roasted butternut squash in an airtight container and refrigerate. It will keep well for up to three days. When reheating, do so in the oven for the best texture. If you’d like to prepare it in advance, you can freeze the roasted squash; just ensure it’s fully cooled before placing it in a freezer-safe bag. It should last up to three months in the freezer.
Expert Tips for Cooking Caramelized Butternut Squash with Tangy Feta and Cranberry Drizzle
- Cut the butternut squash into uniform cubes for even cooking.
- Feel free to add a pinch of cayenne pepper for a spicy kick.
- Toast the dried cranberries for an extra burst of flavor.
- Experiment with different types of cheese, such as goat cheese, for a different flavor profile.
- Make sure to keep an eye on the squash while roasting to achieve that perfect caramelization without burning.
Delicious Variations of Caramelized Butternut Squash with Tangy Feta and Cranberry Drizzle
For a spicier twist, add sliced jalapeños to the squash before roasting. If you prefer a herbed flavor, toss the squash with rosemary or sage. A splash of orange juice in the cranberry drizzle can bring a bright citrus note that pairs wonderfully with the sweetness of the squash.
Frequently Asked Questions about Caramelized Butternut Squash with Tangy Feta and Cranberry Drizzle
What is the best way to cut butternut squash?
The best way to cut butternut squash is to start by slicing off the ends for stability. Then, cut the squash in half lengthwise, scoop out the seeds, and peel the skin before cubing it.
Can I use fresh cranberries instead of dried?
Yes, but make sure to cook the fresh cranberries with sugar for sweetness, as they can be quite tart on their own.
Conclusion
We invite you to try Caramelized Butternut Squash with Tangy Feta and Cranberry Drizzle. Its delightful flavors and beautiful presentation make it a standout dish at any meal. Easy to prepare and oh-so-delicious, it’s bound to become a favorite on your dinner table!
Caramelized Butternut Squash with Tangy Feta and Cranberry Drizzle
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tbsp olive oil
- 1 tbsp maple syrup
- to taste Salt & black pepper
- 1/4 cup dried cranberries
- 2 tbsp cranberry sauce or jam
- 1 tbsp balsamic vinegar
- 1/4 cup crumbled feta cheese
- 1 tsp fresh lemon juice
- Fresh thyme or parsley, for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the butternut squash cubes with olive oil, maple syrup, salt, and pepper until evenly coated.
- Spread the squash in a single layer on the baking sheet.
Cooking
- Roast for 25–30 minutes, flipping halfway through, until caramelized and tender.
- In a small saucepan, warm the cranberry sauce, balsamic vinegar, and lemon juice over low heat to create a smooth drizzle.
Serving
- Transfer the roasted squash to a serving plate.
- Sprinkle with crumbled feta and dried cranberries.
- Drizzle with the cranberry-balsamic glaze and garnish with thyme or parsley.
