Roasted Butternut Squash with Cranberries, Pecans & Feta

Introduction

Roasted Butternut Squash with Cranberries, Pecans & Feta is a delightful dish that brings warmth and flavor to any table. The sweet and nutty taste of butternut squash pairs beautifully with tart cranberries, crunchy pecans, and creamy feta cheese. This dish is not only colorful but also packed with nutrients, making it an excellent choice for any meal.

Why Make This Recipe

Making this roasted butternut squash recipe is a great idea for several reasons. First, it’s simple and quick to prepare, making it perfect for busy weeknights or holiday gatherings. Second, this dish is full of vibrant flavors and textures that everyone will love. Plus, it’s an excellent way to enjoy seasonal produce, especially during the fall and winter months when butternut squash is at its best. Finally, it can be served warm or at room temperature, making it versatile for any occasion.

How to Make Roasted Butternut Squash with Cranberries, Pecans & Feta

Ingredients:

4 cups butternut squash, peeled and cubed
2 tbsp olive oil
Salt & pepper to taste
1/2 tsp cinnamon (optional)
1/2 cup whole cranberries (fresh or dried)
1/3 cup pecans, roughly chopped
1/4 cup crumbled feta cheese
Fresh thyme sprigs (for garnish)

Directions:

Prep: Preheat the oven to 400°F (200°C). In a large bowl, toss the cubed squash with olive oil, salt, pepper, and cinnamon if you’re using it.
Roast: Spread the squash evenly on a baking sheet. Roast for 25–30 minutes until the squash is golden and tender.
Assemble: Transfer the roasted squash to a serving dish. Add the cranberries, chopped pecans, and crumbled feta on top.
Garnish: Finish with fresh thyme sprigs and a pinch of black pepper.
Serve: Enjoy the dish warm or let it cool and serve at room temperature.

How to Serve Roasted Butternut Squash with Cranberries, Pecans & Feta

This dish is perfect as a side meal or a light main dish. Serve it alongside grilled chicken or fish, or enjoy it on its own for a healthy vegetarian option. It also makes a fantastic addition to a holiday meal, adding color and flavor to your feast.

How to Store Roasted Butternut Squash with Cranberries, Pecans & Feta

If you have leftovers, store them in an airtight container in the refrigerator. This dish can be kept for about 3–4 days. To reheat, place it in the microwave or warm it in the oven until heated through.

Tips to Make Roasted Butternut Squash with Cranberries, Pecans & Feta

Make sure to cut the butternut squash into evenly sized cubes for even roasting.
Experiment with different nuts like walnuts or almonds for a unique twist.
Feel free to add other vegetables, like Brussels sprouts, for extra flavor and nutrition.

Variation

For a spicy kick, try adding a pinch of cayenne pepper or red pepper flakes when seasoning the squash. You can also substitute the pecans with any nut or seed of your choice for variety.

FAQs

1. Can I use frozen butternut squash?
Yes, you can use frozen butternut squash. Just make sure to thaw and drain any excess moisture before roasting.

2. Is it possible to make this dish vegan?
Yes! Simply omit the feta cheese or use a vegan alternative to make the dish vegan-friendly.

3. Can I prepare this ahead of time?
Yes, you can roast the squash and prepare the other ingredients ahead of time. Just assemble it right before serving for the best flavor.

Now you have all the details to create a delicious dish of Roasted Butternut Squash with Cranberries, Pecans & Feta! Enjoy cooking and savor the wonderful flavors this recipe brings.