Roasted Butternut Squash with Cranberries and Feta Recipe

Introduction

Roasted Butternut Squash with Cranberries and Feta is a delightful autumn dish that combines sweet, savory, and tangy flavors. This easy recipe brings out the natural sweetness of butternut squash paired perfectly with tart cranberries and creamy feta. It makes a lovely side or a light vegetarian main course.

Ingredients

• 2 medium butternut squash (about 3 pounds total), peeled and cubed
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1 cup fresh or dried cranberries
• 4 ounces feta cheese, crumbled
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large bowl, combine the cubed butternut squash, olive oil, salt, black pepper, cinnamon, and nutmeg. Toss until the squash is evenly coated.
3. Step 3: Spread the seasoned squash in a single layer on a large baking sheet.
4. Step 4: Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly browned, stirring halfway through for even cooking.
5. Step 5: In the last 5 minutes of roasting, add the cranberries to the baking sheet.
6. Step 6: Remove from the oven and sprinkle the crumbled feta cheese over the top.
7. Step 7: Return to the oven for an additional 5 minutes to warm the feta.
8. Step 8: Remove from the oven, garnish with chopped parsley if desired, and serve warm.

Tips & Variations

• For added crunch, sprinkle some chopped walnuts or pecans over the dish before serving.
• Substitute goat cheese for feta for a tangier flavor profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, to preserve the texture of the squash and keep the feta creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen cubed butternut squash works well. Thaw and drain any excess moisture before seasoning and roasting to avoid sogginess.

Are dried cranberries suitable for this recipe?

Absolutely. Dried cranberries add a nice chewy texture and tang, but if you prefer fresh cranberries, they bring a juicier burst of flavor. Either works well.

Roasted Butternut Squash with Cranberries and Feta Recipe

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★★★★★

4.6 from 120 reviews

This Roasted Butternut Squash with Cranberries and Feta is a warm, flavorful side dish that combines sweet and savory elements. Tender roasted butternut squash is seasoned with cinnamon and nutmeg, complemented by tart cranberries, and topped with creamy feta cheese. It’s perfect for holiday meals or a cozy weeknight dinner.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Fruits

• 2 medium butternut squash (about 3 pounds total), peeled and cubed
• 1 cup fresh or dried cranberries
• 1/4 cup chopped fresh parsley (optional, for garnish)

Seasonings and Oils

• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg

Dairy

• 4 ounces feta cheese, crumbled

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough for roasting the squash to tender perfection.
2. Season Squash: In a large bowl, combine the peeled and cubed butternut squash with olive oil, salt, black pepper, ground cinnamon, and nutmeg. Toss well to evenly coat all pieces with the seasoning.
3. Arrange on Baking Sheet: Spread the seasoned squash in a single layer on a large baking sheet to enable even roasting.
4. Roast Squash: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir the squash halfway through cooking to ensure uniform browning and tenderness.
5. Add Cranberries: During the last 5 minutes of roasting, add the cranberries to the baking sheet so they warm and soften along with the squash.
6. Add Feta Cheese: Remove the baking sheet from the oven and sprinkle the crumbled feta cheese evenly over the roasted squash and cranberries.
7. Warm the Feta: Return the baking sheet to the oven for an additional 5 minutes to allow the feta to warm slightly and meld with the other flavors.
8. Garnish and Serve: Remove from oven, sprinkle with chopped fresh parsley if desired, and serve the dish warm as a delightful side.

Notes

• For added crunch, sprinkle some chopped walnuts or pecans over the dish before serving.
• Substitute goat cheese for feta for a tangier flavor profile.

Keywords: roasted butternut squash, cranberries, feta cheese, fall side dish, holiday recipe, vegetarian