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Caramelized Butternut Squash

A cozy and colorful dish that combines sweet, salty, and tangy flavors, making it a perfect side for holidays and weeknights alike.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large butternut squash Peeled, seeded, and cut into 1 inch cubes
  • 2 tablespoons olive oil For roasting and caramelization
  • to taste salt Adjust seasoning at the end
  • to taste pepper Adjust seasoning at the end
  • 2 tablespoons honey For a glossy finish
  • 1/2 cup dried cranberries Sweet-tart bites that plump in the oven
  • 1/2 cup feta cheese Crumble on top before serving
  • 1/2 cup walnuts Can substitute with pecans
  • optional pinch of cinnamon or smoked paprika For added flavor
  • optional squeeze of lemon For brightness, added at the end

Method
 

Preparation
  1. Preheat the oven to 425°F.
  2. 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.
Roasting
  1. Roast the squash for 20 minutes, then flip them to ensure even cooking.
  2. 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.
  3. Continue roasting for 10 to 12 minutes more, until the edges are golden and sticky.
  4. Once removed from the oven, taste a cube of squash and season with additional salt if necessary.
  5. Just before serving, sprinkle feta and walnuts over the roasted squash.
  6. For extra shine, warm another spoonful of honey and drizzle it over the top.

Notes

Make ahead by peeling and cubing the squash up to 2 days prior. Leftovers can be stored in a sealed container and reheated. For ideal browning, line the pan with parchment paper if necessary.