Print

Caramelized Butternut Squash with Feta, Walnuts & Cranberry-Honey Glaze

Print Recipe

Roasted butternut squash cubes tossed with a sweet cranberry-honey glaze, crumbled feta, and toasted walnuts. A perfect side dish for fall dinners.

Ingredients

Scale
  • For the Roasted Squash:
  • 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1/2 tsp kosher salt
  • For the Cranberry-Honey Glaze:
  • 1/4 cup dried cranberries
  • 1/4 cup honey
  • 2 tbsp water
  • 1 tbsp apple cider vinegar
  • For the Toppings:
  • 1/2 cup crumbled feta cheese
  • 1/2 cup toasted walnuts, chopped

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the butternut squash cubes with olive oil, honey, and salt until evenly coated.
  3. Spread the squash in a single layer on a baking sheet lined with parchment paper.
  4. Roast for 25–30 minutes, stirring halfway through, until golden and caramelized.
  5. Meanwhile, prepare the glaze: In a small saucepan, combine dried cranberries, honey, water, and apple cider vinegar. Bring to a simmer over medium heat, then reduce heat and cook for 5 minutes until the cranberries soften and the mixture thickens slightly. Remove from heat.
  6. Transfer the roasted squash to a serving platter. Drizzle with the cranberry-honey glaze.
  7. Top with crumbled feta and toasted walnuts. Serve warm or at room temperature.

Notes

For extra flavor, add a pinch of cinnamon or cayenne pepper to the squash before roasting. Walnuts can be replaced with pecans or almonds.

Nutrition

Find it online: https://cheerychop.com/caramelized-butternut-squash-feta-glaze/