Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey
By Maria Lichty
Published on November 08, 2024
Quick Summary
Roasted butternut squash with crunchy pecans, sweet dried cranberries, creamy feta cheese, and a drizzle of hot honey. This simple and sophisticated side dish is perfect for Thanksgiving, Christmas, or served along side any meal.
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I love butternut squash, during the fall months I make butternut squash everything… soup , lasagna , enchiladas , mac and cheese , and more! I also love simple roasted butternut squash.
When roasted, the squash becomes tender and caramelized, which brings out the natural sweetness. The edges turn golden brown and slightly crispy, adding a wonderful contrast to the soft interior. The flesh is velvety and creamy, with a mild, nutty flavor.
I love plain roasted butternut squash but it’s fun to dress it up too! In this recipe, I toss the squash in a hot honey dressing before roasting it. When it comes out of the oven I top the roasted squash with crunchy pecans, dried cranberries, feta cheese, and fresh parsley. Drizzle with hot honey and WOW, you have a showstopper side dish! The flavors and textures are incredible.
Serve this beautiful side dish at Thanksgiving, Friendsgiving, Christmas, or along side any autumn meal. I also love eating this dish for lunch with a simple arugula salad .
How to Make Roasted Butternut Squash
- Preheat oven the oven to 400 degrees F. Line a large baking sheet with parchment paper. Add squash to prepared pan.
- In a small bowl, combine oil, hot honey, paprika, garlic powder, thyme, salt, and pepper.
- Pour the mixture over the squash and toss until well coated. Spread squash in a single layer so it isn’t touching.
- Roast for 15 minutes, stir and spread back into an even layer. Roast for an additional 10 to 15 minutes, or until squash is fork tender.
- Remove from oven and let sit for 5 minutes.
- Transfer to a serving bowl or platter and top with chopped pecans ( candied pecans would be good too), feta cheese, dried cranberries, and parsley. Season with salt and pepper, to taste.
- Drizzle with hot honey and serve immediately. If you don’t want a little kick, regular honey will work too!
Serving Suggestions
Here are a few recipes that pair well with roasted butternut squash.
- Simple Kale Salad
- Shaved Brussels Sprouts Salad
- Turkey or Ham
- Easy Skillet Chicken Thighs
- Pork Tenderloin with Potatoes
- Honey Mustard Sheet Pan Chicken with Brussels Sprouts
- Chicken Pot Pie
- Brown Butter Mushroom Pasta
How to Store
- Allow the squash to cool to room temperature before storing. This prevents condensation, which can make the squash soggy.
- Once cooled, place the squash in an airtight container.
- Store in the refrigerator for up to 3 days.
- If you want to make in advance, wait to garnish the squash with the pecans, cranberries, feta, and hot honey. Store the squash on it’s own and then garnish when ready to serve.
More Butternut Squash Recipes
- Easy Butternut Squash Soup
- Butternut Squash Lasagna
- Butternut Squash Orzo
- Butternut Squash Mac and Cheese
- Butternut Squash Baked Ziti
Side Dishes
Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey
Ingredients1x2x3x
For the squash:
- 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes*
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon hot honey
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
For the toppings:
- 1/2 cup chopped pecans
- 1/3 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1 tablespoon finely chopped parsley
- Hot honey, for drizzling
Instructions
- Preheat oven the oven to 400 degrees F. Line a large baking sheet with parchment paper. Add squash to prepared pan.
- In a small bowl, combine oil, hot honey, paprika, garlic powder, thyme, salt, and pepper.
- Pour the mixture over the squash and toss until well coated. Spread squash in a single layer so it isn’t touching.
- Roast for 15 minutes, stir and spread back into an even layer. Roast for an additional 10 to 15 minutes, or until squash is fork tender.
- Remove from oven and let sit for 5 minutes. Transfer to a serving bowl or platter and top with chopped pecans, feta cheese, dried cranberries, and parsley. Season with salt and pepper, to taste. Drizzle with hot honey and serve immediately.
Notes
Nutrition
Have you tried this recipe?
Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey
Recipe from Two Peas and Their Pod
Ingredients
For the squash:
- 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes*
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon hot honey
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
For the toppings:
- 1/2 cup chopped pecans
- 1/3 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1 tablespoon finely chopped parsley
- Hot honey, for drizzling
Instructions
- Preheat oven the oven to 400 degrees F. Line a large baking sheet with parchment paper. Add squash to prepared pan.
- In a small bowl, combine oil, hot honey, paprika, garlic powder, thyme, salt, and pepper.
- Pour the mixture over the squash and toss until well coated. Spread squash in a single layer so it isn’t touching.
- Roast for 15 minutes, stir and spread back into an even layer. Roast for an additional 10 to 15 minutes, or until squash is fork tender.
- Remove from oven and let sit for 5 minutes. Transfer to a serving bowl or platter and top with chopped pecans, feta cheese, dried cranberries, and parsley. Season with salt and pepper, to taste. Drizzle with hot honey and serve immediately.
