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Crispy Honey-Roasted Butternut Squash

A delightful side dish featuring roasted butternut squash, sweet honey, cranberries, and crunchy pumpkin seeds, perfect for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and cubed For a luscious texture.
  • 2 tablespoons olive oil Adds richness.
  • 2 tablespoons honey For sweetness.
  • 1 teaspoon ground cinnamon Infuses warmth.
  • to taste salt and pepper For seasoning.
  • 1/2 cup dried cranberries Adds chewiness.
  • 1/2 cup crumbled feta cheese For creamy tang.
  • 1/4 cup pumpkin seeds For crunch.
  • 2 tablespoons fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the cubed butternut squash with olive oil, honey, cinnamon, salt, and pepper. Toss until well-coated.
Roasting
  1. Spread the squash on the prepared baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through.
Topping and Serving
  1. Once tender, remove the squash from the oven and let cool slightly. Gently fold in the dried cranberries, feta cheese, and pumpkin seeds.
  2. Sprinkle with fresh parsley before serving warm.

Notes

For added flavor, consider using fresh herbs or experimenting with different spices. Store leftovers in an airtight container for up to three days.