Caramelized Butternut Squash with Feta, Walnuts, and Cranberry-Honey Glaze
This delightful dish features roasted butternut squash with feta cheese, walnuts, and a savory cranberry-honey glaze, perfect for any occasion.
Ingredients
Main Ingredients
- 1 medium butternut squash (about 2 lbs / 900 g), peeled and cubed
- 2 tbsp olive oil
- 1 tbsp maple syrup or honey
- Salt & pepper, to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted walnuts, roughly chopped
- 2 tbsp dried cranberries
- Fresh thyme leaves (optional, for garnish)
Cranberry-Honey Glaze
- 1/4 cup cranberry juice
- 2 tbsp honey
- 1 tsp balsamic vinegar
Instructions
Preparation
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, maple syrup, salt, and pepper.
- Spread the mixture evenly on the baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized on the edges.
Glaze Preparation
- While the squash roasts, prepare the glaze by combining cranberry juice, honey, and balsamic vinegar in a small saucepan.
- Simmer over medium heat for 5–7 minutes until slightly thickened.
Serving
- Transfer the roasted squash to a serving platter. Drizzle with the cranberry-honey glaze.
- Top with crumbled feta, toasted walnuts, and dried cranberries.
- Garnish with fresh thyme and serve warm.
Notes
Make sure to cut the squash into evenly sized cubes for even cooking. Adjust the sweetness by using more or less honey. For a smoky touch, add chipotle powder, or use goat cheese for a different flavor profile.