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Caramelized Butternut Squash with Feta, Walnuts, and Cranberry Honey Glaze

A cozy and flavorful side dish featuring sweet roasted butternut squash, tangy cranberry glaze, and topped with salty feta and crunchy walnuts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Butternut Squash Preparation
  • 1 medium 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
  • 1-2 pinches black pepper
Glaze Ingredients
  • 1 tablespoon honey
  • 2 tablespoons cranberry sauce or chopped dried cranberries
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1 small clove garlic, grated or minced
  • 1 teaspoon finely chopped fresh rosemary or thyme
  • 1-2 pinches red pepper flakes optional
Topping Ingredients
  • 1-2 tablespoons crumbled feta
  • 2 tablespoons toasted walnuts, roughly chopped
  • Fresh parsley for garnish, optional

Method
 

Preparation
  1. Preheat the oven to 425°F.
  2. Trim the top and bottom of the squash, peel with a Y peeler, slice in half lengthwise, scoop out the seeds, then cut into even 1 inch cubes.
  3. In a large bowl, toss the squash cubes with olive oil, salt, and pepper.
  4. Spread the cubes on a parchment-lined sheet pan so the pieces do not touch.
Roasting
  1. Roast in the oven for 25 to 30 minutes, turning once after about 15 minutes.
  2. The squash is done when it has deep golden color on the edges and is tender when pierced with a fork.
Making the Glaze
  1. In a small bowl, mix together honey, cranberry sauce, vinegar or lemon juice, garlic, herbs, and red pepper flakes.
  2. If the glaze is too thick, whisk in 1 teaspoon of warm water.
Finishing Touches
  1. Once the squash is tender, drizzle the glaze over it and toss directly on the pan.
  2. Sprinkle with feta, walnuts, and a pinch of salt, then return to the oven for 2 to 3 minutes to warm the toppings.
  3. Serve warm, garnished with fresh parsley.

Notes

Use a sharp chef's knife for easier cutting. If the squash is hard, microwave it for 90 seconds to soften the skin. For extra crisp edges, preheat the sheet pan while preparing the squash. Leftovers keep in a sealed container in the fridge for up to 4 days.