Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds
A cozy and delightful dish featuring honey-roasted butternut squash, complemented by cranberries, feta cheese, and crunchy pumpkin seeds.
Ingredients
Main Ingredients
- 1 piece butternut squash, peeled and diced Choose a medium-sized squash for best results.
- 2 tablespoons honey Can substitute with maple syrup if needed.
- 1/2 cup feta cheese, crumbled Optional: Use a dairy-free cheese alternative.
- 1/2 cup pumpkin seeds Can be swapped for pecans or walnuts.
- 1/2 cup cranberries (dried or fresh) Adjust quantity based on sweetness preference.
- 2 tablespoons olive oil Use extra virgin for better flavor.
- Salt and pepper to taste
- Optional: fresh herbs for garnish Parsley or thyme work well.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced butternut squash with olive oil, honey, salt, and pepper until well coated.
Roasting
- Spread the squash evenly on a baking sheet in a single layer.
- Roast in the oven for about 25-30 minutes, stirring halfway through.
- Once golden and fragrant, remove from the oven and let cool slightly.
Combining
- In a large bowl, gently combine the roasted squash with crumbled feta cheese, pumpkin seeds, and cranberries.
- Mix carefully to maintain the integrity of the squash.
Serving
- Serve warm or at room temperature, optionally garnishing with fresh herbs.
Notes
For leftovers, store in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave, adding a drizzle of honey if needed.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 4gSodium: 300mgFiber: 6gSugar: 10g
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